Hex Chicken Tenderloin Wraps

Ingredients:

• 10g Hex seasoning
• 12 chicken tenderloins
• 1 cup Panko or breadcrumbs of your choice
• Small container of Greek yoghurt
• 8 wraps (your favourite)
• Green or red cabbage
• 1 medium carrot
• 1 medium red onion
• Mayonnaise or dressing of your choice

Serves 4 – 6 people

Instructions:

1. Prepare the coating: In a bowl, combine the Panko breadcrumbs with the Hex seasoning.
2. Coat the chicken: Dip each chicken tenderloin into the Greek yoghurt, ensuring they are evenly coated. Then, roll the yoghurt-covered tenderloins in the Panko mixture until well covered.
3. Bake the chicken: Place the tenderloins on a baking tray lined with baking paper, ensuring there is space between each piece. No need to add oil—the yoghurt provides enough moisture to prevent drying while still allowing for crispiness.
4. Cook the tenderloins: Bake in a preheated oven at 180°C for 10 minutes. Gently flip each tenderloin using tongs (to avoid disturbing the crust) and bake for an additional 10 minutes until golden and cooked through.
5. Prepare the slaw: While the chicken cooks, grate the cabbage, carrot, and red onion. Use a ratio of 2:1 for the cabbage to carrot and onion, adjusting the amount of onion to taste. Red onion is recommended for its flavour, but any variety will work. Mix the vegetables with your favourite mayonnaise or dressing.
6. Assemble the wraps: Use the wraps at room temperature for a balance of textures—soft wraps with hot, crispy chicken and cool, crunchy slaw.
7. Build your wrap: Add a portion of the slaw to each wrap, followed by a few chicken tenderloins. Wrap, fold, or roll as you like and enjoy the combination of tender chicken, crunchy slaw, and your preferred dressing.

Your delicious chicken wraps are ready to serve!