Crispy Chicken Wraps with Homemade Garlic Mayo

Method

1. Make the mayo: add garlic, mustard, chilli, lime juice, egg yolks, black pepper, oregano, mixed herbs and salt to a food processor. Blend until smooth.
2. With the processor running, slowly drizzle in neutral oil until it thickens and emulsifies into mayo. Taste and adjust seasoning.
3. Cook the chicken: heat olive oil in a pan. Add chicken and season with mixed herbs, salt, pepper, paprika, coriander powder, oregano, and optional chilli powder.
4. Add yogurt and sliced chilli, toss and cook until the chicken is cooked through and coated. Remove chicken from the pan and keep the pan juices.
5. Flavour the wraps: add gochujang to the pan juices, then add water and stir to make a loose, spicy sauce.
6. Dip each wrap quickly in the sauce (both sides) and set aside.
7. Assemble: fill the wraps with chicken, mayo, lettuce, red onion, parsley, grated mozzarella, and optional green herb sauce.
8. Roll up tightly. Sprinkle mozzarella in the pan, place the wrap seam-side down onto the cheese to seal, then toast both sides until crispy and golden.
9. Serve with extra mayo, ketchup, or whatever you like.