Preheat oven to 180°C. Slice chicken breast into long pieces weighing approximately 120g each. Place on lined baking trays, sprinkle with pepper and herbs. Refrigerate for 30 minutes
Place flour into shallow bowl, place eggs and minced garlic into a second bowl, whisk to combine. Place the Panko crumbs into a third bowl
Press both sides of the chicken into flour, shake off excess. Dip into egg mixture, then place in the crumbs, pressing to coat well. Place onto lined trays, bake in preheated oven for approximately 20 minutes, turning once halfway through. Once cooked slice into approximately 8 pieces
Lay wraps on clean bench, spread 1 tablespoon each of sweet chilli sauce and mayonnaise in a line along the middle of each wrap. Place chicken in a line on top of sauces
Top chicken with 3 slices of tomato, and ¾ cup carrot and lettuce combined
Fold the ends of the wraps in slightly, then roll. Wrap in sandwich paper and twist the ends of the paper. Cut in half if desired.
WASCA is proud to acknowledge Aboriginal and Torres Strait Islander wisdom and concepts of traditional and holistic health and wellbeing. WASCA pays respect to the Traditional Custodians of Country throughout Australia and acknowledges Elders past and present and their ongoing connection to the lands and waterways.