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Chicken Wrap With Mango Slaw

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“Posting this recipe that I found in a magazine with a few of my preferences thrown in. Jalapeno may be increased if you like ‘spicy’ … half is plenty spicy for me. The chicken pieces will be like long 1-inch thick dinner fries in size).”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. SLAW PREP:
  2. Combine the mango, jalapenos, vinegar, sugar, water, and shallot in a saucepan. Cover and simmer until the mango is softened (about 10 minutes).
  3. Puree in food processor; then transfer to a large bowl.
  4. Add mayonnaise, cilantro, garlic, and lime juice. Add salt and pepper to taste.
  5. Add coleslaw mix (found in vegetable section of grocers) and toss to coat. Cover then refrigerate.
  6. CHICKEN PREP:.
  7. Place flour in a shallow bowl.
  8. Whisk eggs and milk in another shallow bowl.
  9. Pulse the cornflakes, almonds, and sesame seeds, sugar, red pepper and salt in a food processor until coarsely chopped. Transfer to a shallow bowl.
  10. Dredge the chicken strips in the flour…shake off excess flour. Then dip in egg mixture before rolling in the cornflake mix.
  11. Fry the chicken over moderately high heat until golden brown (about 6 min a batch).
  12. FINISHING: Set a two fried chicken fingers on a tortilla and top with slaw. Roll up and enjoy!

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