Chicken Salad Tortilla Crispy Strips

Serves: 4 | Prep Time: 15 min | Cooking Time: 20 min

Diego's GoWELL® Classic Wraps
Diego's GoWELL® Classic Wraps
Diego's GoWELL® Gluten Free Wraps
Diego's GoWELL® Gluten Free Wraps
Diego's GoWELL® Lower Carb Wraps
Diego's GoWELL® Lower Carb Wraps
Diego's GoWELL® Sourdough Wraps
Diego's GoWELL® Sourdough Wraps

Ingredients

  • 4 small skinless chicken breasts

  • 300g green beans

  • 1 punnet cherry tomatoes

  • 500g chat potatoes

  • 100g pitted black olives

  • 4 boiled eggs

  • Oil for deep frying

  • Olive oil

  • For gluten free version of this dish use GoWELL Gluten Free Wraps.

Tip: Make a basket for your salad with the wraps by pushing each wrap into a small cake tin and baking at 160 degrees fro 4-6 min golden brown and crispy.

Preparation

  1. Using a deep fryer or pot with oil heat to 160 degrees.
  2. Cut wraps into small squares and fry until golden brown. Drain off excess oil on paper towel and set aside.
  3. Cut potatoes in half and gently simmer for 10 min or until cooked through, strain off water. Set aside but keep warm.
  4. Remove ends form green beans, blanch in boiling water for 1 min then place in a bowl of iced water to refresh. Remove from water once cooled and set aside.
  5. To assemble, combine all ingredients except chicken, evenly divide between plates.
  6. Slice each chicken breast and angle into pieces and place on top of salad.
  7. Top with prepared croutons and drizzle with olive oil.