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Press the chicken mince evenly onto the mini taco wrap and season with salt and pepper if desired.
Crush the corn flakes and firmly press the chicken side into the crumbs until coated.
Spray a pan lightly and cook cornflake side down first until golden and crispy. Flip and cook the wrap side until the chicken is fully cooked through.
Mix together the sugar free BBQ sauce and hot sauce, then dip the chicken side into the sauce while hot.
Top with light mayo, cheese, pickles and coleslaw.
Fold and eat immediately while crispy.