Crispy Chicken & Feta-Mint Salad Wraps

with Creamy Lemon Dressing & Hot Sauce

Allergens: Wheat, Soy, Milk, Eggs

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Flour Tortillas

    2 units

  • Baby Lettuce

    1 unit

  • Feta Cheese

    ½ cup

  • Mint

    ¼ ounce

  • Lemon

    1 unit

  • Mayonnaise

    2 tablespoon

  • Tempura Batter Mix

    82 g

  • Chicken Cutlets

    12 ounce

  • Scallions

    2 units

  • Garlic Powder

    1 teaspoon

  • Hot Sauce

    1 teaspoon

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    4 teaspoon (tsp)

  • Cooking Oil

    2 tablespoon (tbsp)

  • Sugar

    ½ teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

Cooking steps
1

  • Wash and dry produce.

  • Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice scallions. Pick mint leaves from stems; roughly chop leaves.

2
  • Pat chicken* dry with paper towels. Cut into ½-inch-thick strips. Season all over with salt and pepper.
  • In a large bowl, combine tempura batter mix, garlic powder, ⅓ cup cold water, and 1 tsp salt until smooth (⅔ cup water and 2 tsp salt for 4 servings). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

  • Stir chicken into batter until fully coated.

3
  • Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
  • Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated chicken in a single layer. (TIP: Don’t overcrowd pan. You may need to work in batches.) Cook, turning occasionally, until golden brown and cooked through, 5-7 minutes.
  • Transfer to paper-towel-lined plate; season with salt. Set aside until ready to use in Step 5. 
4

  • While chicken cooks, in second large bowl, whisk together mayonnaise, 1 TBSP olive oil, ½ tsp sugar, juice from half the lemon, a pinch of salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).

  • Add lettuce, scallions, mint, and feta; toss to coat. Taste and season with salt and pepper.

5

  • Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30-60 seconds. 

  • Lay tortillas flat on a clean work surface and fill the bottom third of each with as much chicken and as much salad as you like. (Save some salad for serving on the side.)

  • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

6
  • Halve wraps on a diagonal.
  • Divide wraps and any remaining salad between plates. Serve with hot sauce and remaining lemon wedges on the side. TIP: If you have extra chicken, serve on the side with salad.