Crispy Chicken Strips:

  • Chicken breast, strips 1.0 kg
  • Knorr Shish Tawook Marinade (6x1kg) 40.0 g
  • Tomato, paste 40.0 g
  • Garlic, paste 80.0 g
  • Self-rising flour 500.0 g
  • Ice water 300.0 ml
  • Corn oil 50.0 ml

Salad, Vegetables and Dressing:

  • Olive oil 50.0 ml
  • Yellow pepper, julienne 100.0 g
  • Red pepper, julienne 100.0 g
  • Green peppers, julienne 100.0 g
  • Onion, julienne 150.0 g
  • Rocket Leaves

To Serve:

  1. Crispy Chicken Strips:

    • Marinate the chicken strips with garlic, tomato paste, Knorr Shish Tawook Seasoning, corn oil for minimum 4 hours.
    • Add Knorr Chicken Bouillon Powder to the flour for extra flavour boost. Keep the ice water ready for the frying technique.
    • To fry with crispy layers: Dust the chicken strips in flour then dip into ice water for a few seconds. Coat the wet chicken once more in the flour creating layers with your fingers by pressing and releasing a few times. Fry the strips last minute until golden brown.
  2. Salad, Vegetables and Dressing:

    • Sauté onions and peppers in olive oil until tender.
    • Wash and keep rocket for filling.
    • Mix garlic paste with Hellmann’s Magic Mayonnaise.
  3. To Serve:

    • Flash heat the tortilla wraps for a few seconds before placing a little mayo on top. Place rocket and sautéed vegetables before adding crispy chicken, more garlic mayo and finally sweet chilli sauce. Close the wrap and serve with french fries.