HOT & CRUNCHY CHICKEN WRAPS WITH MANGO SLAW

by Rachel Schultz on September 25, 2012 · 6 comments

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These wraps mix the perfect hint of sweet and kick of hot. Not to mention a lightly fried crunch. We made them in bulk for dinner and were set for lunches for a week.

Hot & Crunchy Chicken Wraps with Mango Slaw
Serves 3-4

1 pound boneless, skinless chicken breast, sliced lengthwise 1 inch thick
1/2 cup mango, diced
2 jalapeños, diced
2 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon water
2 garlic cloves
1 tablespoon fresh lime juice
5 cups shredded coleslaw mix
3 cups panko
1/4 cup almonds
1/4 cup sesame seeds
1/4 cup sugar
1 and 1/2 tablespoons crushed red pepper
1 and 1/2 tablespoons salt
4 eggs
1/2 cup milk
Flour
Salt & pepper
Vegetable oil
Tortillas

In a saucepan, combine mango, jalapeños, vinegar, sugar, garlic, and water. Cover and simmer for 10 minutes.

Transfer mixture to food processor and puree. Stir in lemon juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Transfer to a large bowl and refrigerate.

Combine almonds, sesame seeds, sugar, red pepper, and salt in food processor until coarsely chopped.

Transfer the mixture to a large, shallow bowl and mix in panko. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the panko mixture.

In a large skillet, heat 1/4 inch of oil. Working in batches, fry the chicken over moderately high heat,until golden brown.

Set the fried chicken on the tortillas and top with the mango slaw.

hot & crunchy chicken wraps with mango slaw
 
Author:
Serves: 3-4
Ingredients
  • 1 pound boneless, skinless chicken breast, sliced lengthwise 1 inch thick
  • ½ cup mango, diced
  • 2 jalapeños, diced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 2 garlic cloves
  • 1 tablespoon fresh lime juice
  • 5 cups shredded coleslaw mix
  • 3 cups panko
  • ¼ cup almonds
  • ¼ cup sesame seeds
  • ¼ cup sugar
  • 1 and ½ tablespoons crushed red pepper
  • 1 and ½ tablespoons salt
  • 4 eggs
  • ½ cup milk
  • Flour
  • Salt & pepper
  • Vegetable oil
  • Tortillas
Instructions
  1. In a saucepan, combine mango, jalapeños, vinegar, sugar, garlic, and water. Cover and simmer for 10 minutes.
  2. Transfer mixture to food processor and puree. Stir in lemon juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Transfer to a large bowl and refrigerate.
  3. Combine almonds, sesame seeds, sugar, red pepper, and salt in food processor until coarsely chopped.
  4. Transfer the mixture to a large, shallow bowl and mix in panko. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the panko mixture.
  5. In a large skillet, heat ¼ inch of oil. Working in batches, fry the chicken over moderately high heat,until golden brown.
  6. Set the fried chicken on the tortillas and top with the mango slaw.

Modified from Food & Wine.

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{ 6 comments… read them below or add one }

julia mortensen October 17, 2013 at 2:10 pm

I made this last night and it was delish! I loved the breading on the chicken, i think i’ll file that away for other dishes as well! Thanks for sharing:)

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Rachel Schultz October 17, 2013 at 9:40 pm

Great! Yes, it’s crunchy goodness :)

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Katie February 12, 2013 at 1:56 am

This looked so good I couldn’t pass up making it for my boyfriend! I am however a vegetarian and tried it with tofu. I used the same technique as with the chicken and it turned out AMAZING!! I would even use the same breading again and put it on a salad. Great job!

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Rachel Schultz February 12, 2013 at 4:03 am

That’s so great. Thank you!

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frugalfeeding September 26, 2012 at 6:50 am

That looks gorgeous – I just had something similar for lunch :D

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Rachel Schultz October 4, 2012 at 3:19 pm

Thanks! Yum.

xo
rach

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