All the crunch of Southern-style chicken tenders, wrapped up for an easy lunch or weeknight dinner. Family friendly and on the table in under 30 minutes.
Ingredients (serves 4)
- 600g chicken tenderloins
- 120 g Fogdog Kentucky-Style Coating Mix
- 1 large egg
- ¼ cup milk
- ½ tsp salt
- 2 tbsp vegetable oil
- 4 large wraps or tortillas
- 2 cups shredded lettuce
- 2 medium tomatoes, sliced
- Extra honey mustard, to serve
Honey Mustard:
- 3 tbsp wholegrain mustard
- 3 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp apple cider vinegar
Method
Make the honey mustard: Whisk together the mustard, honey, mayonnaise, and apple cider vinegar in a small bowl until smooth. Taste and adjust — add more honey for sweetness or mustard for bite. Refrigerate until ready to serve.
Set up your coating station: Preheat your oven to 220°C (fan bake). Beat together the egg and milk in a shallow bowl. Pour the Fogdog Coating Mix into a separate shallow dish.
Coat the chicken: Pat the chicken tenderloins dry with paper towels and season lightly with salt. Dip each tender into the egg mixture, letting the excess drip off, then press firmly into the Fogdog Coating Mix, turning to coat all sides. For extra crunch, dip back into the egg and coat a second time.
Bake: Place the coated tenders on a lined baking tray and drizzle with oil. Bake for 20-25 minutes, flipping halfway, until golden and cooked through.
Assemble the wraps: Spread a generous spoonful of honey mustard over each wrap. Top with shredded lettuce, tomato slices, and 2–3 chicken tenders. Drizzle with a little extra honey mustard, fold, and serve immediately.