Cals: 406 P: 39g F: 8g C: 47g

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2 chicken breasts cut into large strips

1 small egg or 3 tbsp sriracha

1 tsp garlic powder

1 tsp smoked paprika

1 tsp chilli powder

Baby gem lettuce

Cucumber

Small red onion

60g crushed cornflakes

2 tbsp reduced sugar sweet chilli sauce or sweet chilli sauce

2 tbsp low fat mayo

Extra Large wrap

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1. Cut the chicken into strips and season with salt, pepper, garlic powder, smoked paprika and chilli powder in a bowl.

2. Add in one small whisked egg to the bowl and mix. If you don’t like egg you can use a sticky sauce like spicy sriracha.

3. Crush your cornflakes onto a plate and dip each chicken strip so it’s crumbed all over. Spray with oil. Preheat airfryer to 180ºC. Cook the chicken for 18 minutes (or till cooked).

4. While the chicken is cooking, slice up your lettuce, quarter of a cucumber and quarter of a red onion.

5. Make your sauce - mix the sweet chilli sauce and mayo with 1 tbsp water. Make more sauce if you need!

6. Get a big wrap - the usual supermarket tortilla wraps might be too small (I got these in a local Turkish supermarket). Place your salad in the middle, layer on the crispy chicken and drizzle on the sauce.

7. To wrap, fold in the sides first and pull the bottom of the wrap over the top of the ingredients - tuck tightly and roll forward till it’s fully wrapped.

8. Toast in a pan both sides, slice and enjoy!