Grilled Chicken Wrap with Thai Salad

Start with the Thai salad. Wash the lettuce and soya sprouts and drain them in a colander.

Peel the peppers, carrots and mango and cut them into fine strips. Mix everything together.

Pick the leaves from the mint and coriander sprigs and mix them into the salad. Finely chop the spring onion and chilli pepper and add to the salad. Season with some lime juice, sesame oil and olive oil. Set the finished salad aside for a while.

Slice the chicken fillets lengthwise and place the slices between some baking paper. Pat the chicken slices flat between the paper and season with salt and pepper.

Mix the panko with the breadcrumbs and season with the chicken seasoning. Add the chopped coriander.

Beat the eggs in a bowl and pass the chicken through the beaten egg first, then coat it with panko.

Heat a good splash of oil in a large pan and fry the chicken crispy in the hot oil. Then drain them on a sheet of kitchen paper. Cut the fried chicken schnitzels into strips.

Cover a tortilla with a layer of salad, followed by a few strips of chicken. Finish with a layer of sweet chilli sauce. Roll up the tortilla and rub it with a little olive oil. Grill the wrap briefly on the hot barbecue ( or in the oven or a kitchen grill ) and serve immediately.