Chicken Chippy Burrito with Miso Rice and Sesame Slaw

How to make Chicken Chippy Burrito with Miso Rice and Sesame Slaw

Prep Time: 20 minutes        |        Cook Time: 15 - 20 minutes      |        Serves: 4

Ingredients

• 8-12 pieces Ready, Set...Cook! crumbed chicken tenders
• 2 cups cooked Imperial Grain white rice
• 4 Bakers Life large white or wholemeal wraps
• 2 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1 carrot, grated or julienned
• 3 stalks spring onions, thinly sliced
• ¼ cup fresh coriander, chopped
• 2 tbsp white or brown miso paste
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp honey or maple syrup
• 2 tbsp Colway real mayonnaise
• 1 tbsp water
• 1 tsp fresh ginger, finely grated (optional)
• 2 tsp sesame seeds, toasted (optional)

Method

1. In a large bowl, combine the shredded green and red cabbage, grated carrot, sliced spring onions and chopped coriander.
2. In a separate small bowl, whisk together the miso paste, rice vinegar, toasted sesame oil, honey/maple syrup, water and mayonnaise, toasted sesame seeds and ginger (if using), until completely smooth. Set aside.
3. Bake or air fry the crumbed chicken tenders according to packet directions, until they are golden brown and crispy.
4. Place the tenders on a cutting board and slice them into bite-sized pieces.
5. Lightly warm the wraps in a dry pan for 10 seconds per side, or in a microwave for 15 seconds.
6. Lay out one warm wrap, place a couple of large spoonfuls of rice across the centre, then add 2-3 sliced crumbed chicken tenders on top of the rice. Add slaw and drizzle over the sesame dressing.
7. Fold the bottom edge of the wrap over the filling. Fold in the sides, roll up the wrap tightly to complete.
8. Slice the wraps in half diagonally and serve.