Crispy chicken wrap with spicy tomato salsa

Tortilla wraps with crispy chicken cutlets, spicy and sweet-sour tomato sauce, melted cheese, fresh tomatoes, and lettuce. Healthy and delicious fast food!

📝 Ingredients

• 330 g / 11.6 oz chicken / turkey breast fillets
• salt and pepper (to taste)
• 2 tablespoons flour
• 1 big egg
• 1 heaped teaspoon lemon zest (preferably from an organic lemon)
• 1 tablespoon chopped parsley
• 1/3 cup breadcrumbs (40g / 1.4 oz)
• 1/3 cup grated Parmesan cheese (20g / 0.7 oz, or breadcrumbs)
• frying oil (about 4 tablespoons)
• 4 large tortillas
• 8 slices cheese (I used gouda)
• 2 to matoes (sliced)
• 4 leaves lettuce
• 7 medium tomatoes (670g / 1.5 lbs, you can also use canned tomatoes)
• 2 tablespoons olive oil
• 3 cloves garlic
• 1-2 fresh chili peppers (or dried chili flakes, to taste)
• 2 teaspoons rice vinegar
• 1 teaspoon Worcestershire sauce
• 2 teaspoons brown sugar
• 2 teaspoons potato/corn flour/starch
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1--- tomato salsa: ---
2. 2Pour boiling water over the tomatoes, peel the skin, cut them into a 1-2 cm / ¾-inch cubes.
3. 3Cut chili pepper into slices, finely chop the garlic. If you want the sauce to be less spicy, remove the seeds from the chili pepper. You can also use dried chili flakes, if you don‘t have fresh chilies.
4. 4Heat the olive oil in a large pot, add the garlic and chili, cook, stirring, for a minute.
5. 5Add the tomatoes, rice vinegar, Worcestershire sauce, and brown sugar. Cook for about 30 minutes over low heat. The sauce should be thick, stir it from time to time, keep an eye on it especially at the end of cooking time so that it doesn‘t burn.
6. 6Season with salt and pepper to taste, add potato flour, mix and bring to a boil, then take off the heat. Taste and add more salt, pepper, vinegar or sugar, if necessary.
7. 7--- chicken cutlets: ---
8. 8While the sauce is cooking, prepare the chicken cutlets.
9. 9Place the flour on the first plate.
10. 10On the second plate, mix together the breadcrumbs with grated Parmesan cheese.
11. 11On the third plate (or shallow bowl), crack an egg, mix together with grated lemon zest and chopped parsley leaves.
12. 12Pound the chicken breasts/fillets using a meat mallet to an even thickness, about ¾ cm / ½-inch, season generously with salt and pepper on both sides.
13. 13Dredge each cutlet in flour, shake off excess flour. Then dip in the egg mixture and coat evenly in the breadcrumbs mixture.
14. 14Pan-fry the cutlets: heat a couple of tablespoons oil in a large frying pan over high heat. The pan and oil should be well warmed up. Pan fry the cutlets for about 3 minutes on one side and 2 minutes on the other, until golden. Don’t overcrowd the cutlets, pan fry in batches, flip over only when the coating is golden.
15. 15Transfer to a plate lined with paper towels.
16. 16--- assemble the wraps: ---
17. 17Place 2 slices of cheese on a large tortilla, spread over 1 heaped tablespoon of tomato salsa. Place the chicken pieces on top - cut the cutlets so that they fit in the middle of the tortilla, and finally put 2 slices of tomato on top.
18. 18Roll up the tortillas and lightly toast them in a panini maker or on a grill pan, until the tortillas are lightly browned and the cheese is melted.
19. 19Finally, place lettuce leaves into the wraps (if added before grilling, the leaves will fade).
20. 20Enjoy!