Wrap with fried chicken
- 20'
- Easy
- 6
- Execution
Ingredients
For the chicken
- 500 g chicken thigh fillet
- 100 g sour milk
- 1 tbsp paprika, smoked
- 1 tbsp oregano, dry
- 1 pinch of chili flakes
- 1 clove of garlic
- salt
- pepper
For the breading
- 150 g of wholemeal flour
- 50 g cornflour
- 1 tbsp paprika, smoked
- 1 tbsp oregano, dry
- salt
- pepper
- 400 ml seed oil
For the sauce
- 150 g strained yoghurt
- 1 tsp. mustard
- 1 tsp honey
For the composition
- 500 g Arabic pies
- 2 avocados
- 1/4 bunch of coriander
PRODUCT USED
Execution
For the chicken
Cut the chicken into thin strips of 1-2 cm and place them in a bowl.
Add the sour milk, paprika, oregano, oregano, chili flakes, finely chopped garlic, salt and pepper and mix.
Cover with plastic wrap and make sure it touches the chicken to keep it submerged in the marinade.
Transfer to the refrigerator for 3-12 hours.
For the breading
Place a pan with the seed oil over medium heat.
In a bowl, add the flour, cornstarch, paprika, oregano, salt, pepper and mix.
Add the chicken strips to the bowl and stir to coat the entire surface of the chicken. Fry in 3 batches for 4-6 minutes each batch to brown and cook well. Remove to paper towels.
For the composition
In a bowl, add the yogurt, mustard, honey and mix until the ingredients are homogenized and you have a smooth sauce.
Spread the Arabic pies on the workbench and spread the sauce.
Divide the chicken, the sliced avocados, the cilantro, wrap and serve.