Crispy Chicken Wraps With Chilli Mayo & Halloumi

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add a handful of flour to a plate along with your ground paprika and a generous pinch of salt and pepper and mix it all together – this is your spiced flour

Slice your halloumi and fry for 2-3 min on each side or until golden and crisp

Add a splash of milk to a shallow bowl

Grate your cheddar cheese

Add your panko breadcrumbs to another plate with the grated cheese, lots of pepper and a generous drizzle of olive oil and mix it all together – these are your cheesy breadcrumbs

Coat the chicken in the spiced flour (make sure to tap off any excess!)

Add the coated chicken to the milk and finally press them into the cheesy breadcrumbs firmly to coat evenly – this is your breaded chicken

Line a baking tray (or two!) with tin foil

Add the breaded chicken to the tray[s] and top them with any remaining cheesy breadcrumbs

Put the tray[s] in the oven for 18-20 min or until golden and cooked through (no pink meat!) – this is your crispy chicken

While the chicken is cooking, slice your tomato[es] finely

Wash your lettuce, then pat dry with kitchen paper and shred

Add your red chilli relish to a bowl with your mayo and a drizzle of olive oil and give it a good mix up – this is your chilli mayo

Once the chicken is almost done, add your tortillas to a tray (or two!) and put the tray[s] in the oven for 1-2 min until warmed through (alternatively, add them to a plate and microwave!)