Ingredients
Equipment
Method
- Preheat your air fryer to 200°C/390°F.
- Prepare your salad ingredients. Slice the chicken breasts into pieces and pat the chicken dry with a paper towel.
- Place the cornflakes into a ziplock bag over a large chopping board. Crush or roll over the cornflakes with a rolling pin or bottle until you achieve a coarse breadcrumb texture.
- Add the flour to one plate (season with salt). Whisk the eggs onto a second plate. On a third plate, combine the seasoning (onion powder, garlic powder, and paprika) with the crushed cornflakes.
- Coat the chicken by dipping it first in the flour, then the egg, and finally the cornflake mix. Lay the breaded chicken pieces on a tray.
- Spray the breaded chicken strips with oil. Place them into your air fryer. You might need to cook in batches. Do not overlap the chicken for maximum crispiness. Cook for 5 minutes at 200°C/390°F, then flip the chicken and cook for another 5 minutes.
- When the chicken is fully cooked and crispy, season it generously with flaky salt.
- Prepare your wrap using one large tortilla. Layer it with lettuce, tomato, red onion, and two cheese slices. Top with a few cooked chicken pieces.
Nutrition
Notes
Use separate hands for wet and dry ingredients when breading the chicken. Pat the cornflakes onto the chicken with your dry hand to keep things clean. Season the chicken right after air frying. Cook similarly sized chicken pieces together to prevent over or under-cooking. Adjust the cook time based on the size of your chicken pieces.