Chicken Slaw Wraps with Chipotle Honey Mustard

Instructions

1. 1

   Finely shred both cabbages, thinly slice the onion and cucumber, and grate the carrot. In a large bowl, stir the vinegar, sugar, salt and pepper together, then toss thoroughly with the vegetables. Leave the slaw to soften slightly while the chicken heats.

2. 2

   Preheat a 6-litre air fryer to 190°C/375°F for 4 minutes. Meanwhile, whisk the mayonnaise, honey, Dijon mustard, chipotle adobo sauce and mustard seeds together in a small bowl.

3. 3

   Use refrigerated, fully cooked breaded chicken tenders, ideally 8 large pieces weighing about 75 g each. Arrange half in the basket in a single layer with gaps. Air-fry for about 8 minutes, turning halfway, until crisp and at least 74°C/165°F in the centre. Transfer to a plate and repeat with the remaining chicken for about 8 minutes. Check the package guidance and extend reheating if necessary; these timings are not for raw or frozen chicken.

4. 4

   While the second batch heats, drain the slaw in a sieve, pressing gently to remove excess dressing so the wraps will not become soggy.

5. 5

   Lay out 4 soft, room-temperature tortillas, each approximately 28 cm wide and 80 g. Divide the slaw, hot chicken and chipotle honey-mustard sauce evenly between them, using two tenders per wrap. Cut the tenders into shorter pieces if needed, fold in the sides and roll tightly around the filling. Serve immediately.