Kid Approved: Cheesy Chicken Schnitzel Wraps

Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Coarsely grate the cheese. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper.

Whisk 1 egg in a shallow bowl. Put the breadcrumbs and 2 tsp plain flour in separate shallow bowls. Dust the chicken in the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.

Heat 2 tbs olive oil in a medium frypan over medium heat. Cook the schnitzels for 2-3 mins each side until golden and cooked through. Remove from the pan and drain on paper towel.

Put 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk to combine. Add the cabbage and carrot and toss to coat.

Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Make it yours). Thickly slice the chicken schnitzels. Spread the tortillas with the aioli, top with the slaw, schnitzel and cheese, then roll up to enclose. Enjoy!

If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.