Bang Bang Chicken Wraps

Instructions

1. 1

   Allow 10 minutes for all preparation. First, finely shred the cabbage and set aside cold. Mix the mayonnaise, sweet chilli sauce and hot sauce in a small bowl. Set out four large, purchased ready-to-eat tortillas, about 70 g each, at room temperature.

2. 2

   Pat the raw boneless, skinless chicken breast dry. Slice across the grain into short strips no thicker than 5 mm. Toss in a bowl with the cornflour and salt until lightly coated.

3. 3

   Heat 15 ml of the oil in a deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add half the chicken in a single layer. Cook for about 5 minutes, turning halfway, until lightly golden and the thickest pieces reach 74°C on a food thermometer. Transfer to a plate.

4. 4

   Add the remaining 15 ml oil to the same skillet and cook the remaining chicken in a single layer for about 5 minutes, turning halfway. Check that the thickest pieces reach 74°C. Keep the pan uncovered throughout; no water is needed.

5. 5

   Turn off the heat, return the first batch to the skillet and fold in the prepared sauce until the chicken is coated. Allow 3 minutes for this finishing and assembly: divide the cold cabbage and sauced chicken evenly between the tortillas, fold in the sides and roll up. Serve immediately.