Ingredients:

  • 450g high-quality breaded chicken breast nuggets
  • 4 large flour tortillas (10-inch diameter)
  • 2 cups shredded iceberg lettuce
  • 115g sharp cheddar cheese, shredded
  • 1 large Roma tomato, diced and seeded
  • 0.5 red onion, thinly shaved
  • 120ml mayonnaise
  • 15ml yellow mustard
  • 5ml apple cider vinegar
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika

Instructions:

  1. Cook the chicken nuggets in an air fryer at 400°F (200°C) for 12 minutes or until the exterior is firm and golden-brown, shaking the basket halfway through.
  2. In a small mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, and smoked paprika to create the signature sauce.
  3. Warm the 4 large tortillas in a dry pan for 30 seconds per side until they become soft and fragrant.
  4. Slice 0.5 red onion into paper thin ribbons.
  5. Dice and seed the large Roma tomato and shred the 2 cups of iceberg lettuce.
  6. Lay a tortilla flat and spread 1 tablespoon of sauce in the center. Layer shredded lettuce and diced tomatoes over the sauce.
  7. Arrange the hot chicken nuggets in a line across the center.
  8. Sprinkle 115g of shredded cheddar directly onto the hot chicken until it begins to glisten and slump.
  9. Fold the sides of the tortilla inward, then roll tightly from the bottom up to create a secure, handheld package.