Chicken Schnitzel Wraps

Instructions

1. 1

   Allow 11 minutes for preparation. Mix the yogurt and mustard in a small bowl. Wash and dry the lettuce and cucumber, then shred the lettuce and thinly slice the cucumber. Set these aside away from the raw chicken. Use four large, purchased ready-to-eat tortillas, approximately 60 g each; they need no heating.

2. 2

   Use raw, boneless, skinless chicken breasts. Without rinsing them, slice horizontally into four thin cutlets of approximately 125 g each. Gently flatten any thick areas with a rolling pin until evenly 5 mm thick.

3. 3

   Put the flour, salt and pepper on one plate, beat the egg in a shallow bowl, and put the breadcrumbs on another plate. Coat each cutlet lightly in flour, dip into the egg, then press into the breadcrumbs. Discard leftover coating ingredients and wash your hands and raw-chicken utensils and surfaces.

4. 4

   Allow 14 minutes for heating, both batches and assembly. Heat 1½ tablespoons of the oil in a deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add two cutlets in a single layer without overlapping and reduce to medium heat. Cook uncovered for approximately 2½ minutes per side, until golden and a food thermometer inserted sideways into each cutlet reads at least 74°C. Transfer to a clean plate.

5. 5

   Add the remaining 1½ tablespoons oil to the same skillet. Cook the remaining two cutlets over medium heat, uncovered, for approximately 2½ minutes per side, checking that each reaches 74°C. Keep the first batch on the clean plate while the second cooks.

6. 6

   Use the final 2 minutes to slice the cooked chicken on a clean board. Spread the yogurt-mustard sauce over the tortillas, divide the lettuce, cucumber and chicken evenly between them, then fold in the sides and roll into four wraps. Serve immediately.