Chicken Wraps with Coriander, Chilli & Ginger Sauce
  • 500g/17 oz Chicken tenderloins
  • Breadcrumbs
  • 1 egg
  • Flour
  • Salt & pepper
  • A head of lettuce
  • 2-3 Tomatoes
  • A handful of coriander
  • 1 red chilli
  • A knob of ginger
  • Lemon juice
  • 1 clove garlic
  • Olive oil
  • Flat breads – suitable for wraps
  • Mayonnaise
  1. Coat the tenderloins first in flour, then dip in beaten egg and coat in breadcrumbs mixed with salt and pepper.
  2. Fry in a little oil until cooked through.
  3. Throw the coriander, chilli and garlic into a mini food processor and chop together. Add a little lemon juice, olive oil and season to taste. This should make a spreadable sauce.
  4. Lay out the wraps and spread a thin layer of mayonnaise over them.
  5. Add a layer of the herb sauce on top of the mayonnaise.
  6. Wash the lettuce and dry thoroughly, then place a leaf or two on top of the sauces.
  7. Wash and slice the tomatoes and lay a layer lengthwise along one edge, leaving the end free for folding over. Don’t add too many or the wrap will be difficult to roll up. Season the tomatoes.
  8. Next place the chicken along the length of the wrap next to the tomatoes.
  9. Fold over the end of the wrap which is free of the tomatoes and roll up tightly.
  10. Secure with toothpicks if necessary but remember to remove them before eating the wrap.
Recipe by The Low Fodmap Diet at