Wraps are now a favourite in our house. They're so easy to make and you can put just about anything in them. This chicken schnitzel wrap is delicious and works well if you make it the night before and keep it the fridge for lunch the next day. You could toast this too, just like my pizza wrap (recipe here).
This probably won't be the last wrap you'll see here on this blog.
- Wrap/Flatbread. I used Spinach & Herb from the Mission brand that I got from Coles.
- Pre-made chicken schnitzel from the deli department
- Baby spinach leaves
- grated carrot
- grated tasty cheese
- cucumber slices
- sweet chilli sauce
I panfried the schnitzel on glad bake paper and then cut into thin slices.
I then arranged all of the ingredients down the middle of the bread, tucked in the ends and tightly rolled together. I wrapped in cling wrap and put in the fridge to chill.
*If storing overnight, make sure the sweet chilli sauce is in the middle layer, in between other ingredients, to avoid bread getting soggy.
I'd love to hear what combos you make.