2 tbsp Ocean Spray® Wholeberry Cranberry Sauce
2 boneless chicken breasts, cut into strips
2 tbsp flour
1 small egg, beaten
75g/3oz natural dried breadcrumbs
½ tsp Cajun spice seasoning
2 tbsp sunflower oil
A few sprigs of mixed lettuce leaves
1 small avocado, stoned, peeled and sliced
½ red onion, peeled and thinly sliced
12 cherry tomatoes, halved
4 soft flour tortillas
½ tsp chilli sauce
Dust chicken strips with flour, brush with beaten egg and dip in breadcrumbs and Cajun seasoning until evenly coated.
Heat oil in a frying pan and fry chicken strips for 5 minutes or until golden and cooked through. Drain on kitchen paper.
Divide chicken, lettuce, avocado, red onion and cherry tomatoes between the tortillas. Mix the cranberry and chilli sauces together and spoon on top of chicken mixture. Roll up tortillas and serve.
TIP: Keep any extra cranberry and chilli sauce and use as a dip.