Fried Sticky Chicken Wraps

Cook time 20 minutes
Servings 4


Maple glaze
150ml maple syrup
2 tbsp chilli sauce
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar

Oil for deep frying

200ml buttermilk

2 eggs
225g plain flour
90 g cornflour
4 chicken thighs, skin removed and boneless
¼ cup of mayonnaise, to serve
¼ white cabbage, shredded
Juice of ½ lemon

4 Mission Soft & Fluffy Wraps

Fried Sticky Chicken Wraps


In a small saucepan, bring the maple syrup, chilli sauce, Worcestershire and vinegar to a gentle boil. Whisk together lightly and reduce by half or until it becomes sticky.

Heat the oil in a large saucepan, wok or deep fryer to 180°C and line a large tray with paper towel and set a wire rack on top.

Pound the chicken thighs with a meat mallet so that they are the same thickness all over. Combine the buttermilk and eggs in a shallow bowl and whisk with a fork. In another shallow bowl, combine the flours with a pinch of salt. Start a production line by first dipping the chicken pieces in the buttermilk mixture and then in the flour mixture. Carefully lower the chicken into the hot oil and cook for 3-4 minutes on each side. Once the chicken is a deep golden colour, remove with a slotted spoon and place on the wire rack to drain. While still hot generously brush the sticky maple glaze all over the fried chicken.

Combine the cabbage with a pinch of salt, mayonnaise and lemon. Warm 4 Mission soft & fluffy wraps as per packet instructions.

To serve, slice the chicken on an angle. Place in the centre of the wrap and top with the cabbage mixture then roll up.