For the flour mix for the breaded chicken:

• 20 grams of spicy breader concentrate
• 500 grams of flour
• 5 grams of Cajun BBQ seasoning
• 100 grams of hot chilli chicken breast

For the hot chilli chicken breast:

• 100 grams of chicken breast
• 5 grams of hot chili seasoning

For the main recipe:

• 1 piece of tortilla wrap
• 8 grams of Boston lettuce
• 5 grams of pickle
• 100 grams of hot chili chicken breast
• 40 grams of Nashville seasoning
• 30 grams of cheese sauce and BBQ sauce
• 200 grams of potato wedges

Recipe:

1. For the hot chilli chicken breast, mix the hot chilli seasoning with the water, add your chicken breast and keep in the fridge for 4 hours
2. For the breaded chicken, mix the flour with the spicy breader concentrate and Cajun BBQ seasoning. 
3. Coat the chicken with the flour, dip into hot chilli water and coat with flour again 
4. Fry at 180c for 5 minutes
5. For the main recipe, add the fried chicken, pickles and Boston lettuce leaves onto the wrap
6. Add the cheese sauce and BBQ sauce and wrap the bread
7. Toast the finished wrap
8. Serve with a side of crispy potato wedges.