Southern Fried Chicken Thigh Wraps With Thousand Island Dressing

Take your chicken out of the fridge, open the packet and let it air

Add your panko breadcrumbs and southern fried seasoning to a plate with a generous pinch of salt and give everything a good mix up – this is your spiced crumb

Coat your chicken in a generous spray of oil, then firmly press into the spiced crumb to evenly coat all over – this is your breaded chicken

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add your breaded chicken to the pan and cook for 9-10 min on each side or until golden and cooked through (no pink meat!)

Tip: Add a drizzle more oil if your pan is looking a little dry!

Tip: Cooking for 4 or more? You may need to do this in batches!

Meanwhile, peel and finely chop your shallot[s]

Add the chopped shallot to a bowl with your red wine vinegar and a pinch of salt and sugar

Give everything a good mix up and then set aside for 5-10 min to pickle – this is your pickled shallot

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

Slice your tomato[es] into rounds

Once the shallot has pickled, add your tomato paste and mayo to the bowl with a pinch of salt and pepper – this is your Thousand Island dressing

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through