These wraps mix the perfect hint of sweet and kick of hot. Not to mention a lightly fried crunch. We made them in bulk for dinner and were set for lunches for a week.
Hot & Crunchy Chicken Wraps with Mango Salsa
1 pound boneless, skinless chicken breast, sliced lengthwise 1 inch thick
1/2 cup mango, diced
2 jalapeños, diced
2 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon water
2 garlic cloves
1 tablespoon fresh lime juice
5 cups shredded coleslaw mix
3 cups panko
1/4 cup almonds
1/4 cup sesame seeds
1/4 cup sugar
1 and 1/2 tablespoons crushed red pepper
1 and 1/2 tablespoons salt
1/2 cup milk
Salt & pepper
In a saucepan, combine mango, jalapeños, vinegar, sugar, garlic, and water. Cover and simmer for 10 minutes.
Transfer mixture to food processor and puree. Stir in lemon juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Transfer to a large bowl and refrigerate.
Combine almonds, sesame seeds, sugar, red pepper, and salt in food processor until coarsely chopped.
Transfer the mixture to a large, shallow bowl and mix in panko. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the panko mixture.
In a large skillet, heat 1/4 inch of oil. Working in batches, fry the chicken over moderately high heat, until golden brown.
Set the fried chicken on the tortillas and top with the mango slaw.
Recipe modified from Food & Wine.