Chicken Schnitzel Wraps


A healthy, tangy wrap that is easy to put together.

Allergens: Contains eggs, gluten


  • Ingredient
  • Amount
  • Chicken breasts
  • 5
  • Fresh bread crumbs
  • 2 cups
  • Plain flour
  • 3 tbsp.
  • Eggs, whisked
  • 2
  • Olive oil spray
  • 2 – 3 second spray
  • Wholemeal wraps
  • 10
  • Mixed lettuce
  • 5 cups
  • Carrots, grated
  • 3
  • Finely sliced tomatoes
  • 3


  1. Cut each chicken breast in half horizontally.
  2. Sprinkle with flour to coat then dip each piece in the whisked egg then dip into the breadcrumbs to coat.
  3. Spray the base of a fry pan with the olive oil and put onto a medium heat.
  4. Place the chicken schnitzels into the pan and gently fry until golden brown on one side, then turn the chicken over and continue to cook until cooked through.
  5. Place the cooked schnitzels onto a plate in the oven at a low temp to keep warm.
  6. Place lettuce, a small amount of grated carrot and 2 slices of tomato on each wrap.
  7. Take the schnitzels out of the oven and slice them in half vertically. (2 slices of chicken per wrap)
  8. Place the cut schnitzel on top of the salad, drizzle with some dressing then tightly wrap ready to serve.

To make the Tangy Dressing – Mix 1/2 cup reduced fat greek yoghurt, 4 tablespoons mayonnaise, and 2 tablespoons lemon juice. Place in fridge till ready to serve.

Serves: 10