Europe & Middle East
Latin America & Caribbean
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.
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