This chicken wrap is so healthy and fits even in a diet plan as it high in protein and low in calories. You can make it in the oven or your air fryer. You can make it mild (leave the cayenne and the Sriracha sauce away), spicy (do it the way indicated) or even spicy hot (add Sriracha sauce) – it’s up to your taste.

In this recipe I use only one large egg. I made the experience that this is enough. If you have small or medium eggs, you might need two. If you like, you can add to the egg-mixture all spices listed, this will make your crunchy chicken rap even more spicy hot. I personally prefer the medium spicy version.

If you so not find pita bread you also can use whole wheat tortillas.

What you need:
For the crunchy chicken:
500gr chicken filet
1 tsp salt
½ tsp garlic powder
½ tsp smoked paprika powder
½ tsp cayenne pepper
¼ tsp black pepper (optional)
1-2 Tbsp olive oil
50-60 gr whole wheat unsweetened cornflakes
½ tsp sweet paprika powder
¼ tsp cayenne pepper (optional for the spicy hot version)
1 egg
4 whole wheat gyros pitas
some coarsely chopped green salad

For the spicy pink sauce:
250gr light mayonnaise
30gr light ketchup
15gr mustard
1 tsp chili paste
½ juice of a lemon
100ml light milk
2 tsp smoked paprika powder
1 tsp of Sriracha sauce (optional for the spicy hot version)

How to prepare:
Cut the chicken fillets lengthwise in half. Place into a bowl, add salt, garlic powder, smoked paprika, cayenne pepper (and black pepper – optional) and the olive oil. Mix with the hand until all fillets are covered with the spices.

Add the cornflakes into a plastic bag together with the sweet paprika powder (and cayenne pepper – optional). Keep the bag closed and smash the cornflakes slightly with your hand or pan or hammer or what ever you want, until the cornflakes become small pieces (not powder!

Add the cornflakes on a plate.

In a deep plate mix the egg with a fork until the yolk well dissolved with the white.

Splash the chicken breast in the egg-mixture, then cover with the cornflakes until well covered.

Cook in the preheated oven at 200°C on a rack for 20-25 minutes on air or in an air fryer at 190°C for about 16-18 minutes until golden brown.

For the spicy pink sauce combine all ingredients and mix well.

Warm the pita breads in a dry pan on medium heat.

Add some salad on top of the pita bread, place on top the crunchy chicken fillets and top with the spicy pink sauce.

Enjoy!