Chicken Wrap With Mango Slaw

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 (10 inch) flour tortillas, warmed
• 1/2 cup mango, diced
• 1/2 jalapeno, seeded and chopped
• 2 tablespoons wine vinegar
• 2 tablespoons sugar
• 1 tablespoon water
• 1 small shallot, minced
• 1 cup mayonnaise
• 1/2 cup cilantro, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lime juice
• sea salt (to taste)
• fresh ground pepper (to taste)
• 7 cups coleslaw mix
• 6 (5 ounce) boneless skinless chicken breasts (sliced length-wise, 1 inch thick)
• 3 cups corn flakes
• 6 tablespoons slivered almonds
• 6 tablespoons sesame seeds
• 6 tablespoons sugar
• 1 1/2 tablespoons crushed red pepper flakes
• 1 1/2 tablespoons sea salt
• 4 eggs, lightly beaten
• 1/2 cup whole milk
• flour (for dredging)
• vegetable oil, for frying

Recipe

• 1 slaw prep:
• 2 combine the mango, jalapenos, vinegar, sugar, water, and shallot in a saucepan. cover and simmer until the mango is softened (about 10 minutes).
• 3 puree in food processor; then transfer to a large bowl.
• 4 add mayonnaise, cilantro, garlic, and lime juice. add salt and pepper to taste.
• 5 add coleslaw mix (found in vegetable section of grocers) and toss to coat. cover then refrigerate.
• 6 chicken prep:.
• 7 place flour in a shallow bowl.
• 8 whisk eggs and milk in another shallow bowl.
• 9 pulse the cornflakes, almonds, and sesame seeds, sugar, red pepper and salt in a food processor until coarsely chopped. transfer to a shallow bowl.
• 10 dredge the chicken strips in the flour…shake off excess flour. then dip in egg mixture before rolling in the cornflake mix.
• 11 fry the chicken over moderately high heat until golden brown (about 6 min a batch).
• 12 finishing: set a two fried chicken fingers on a tortilla and top with slaw. roll up and enjoy!