Southern Fried Chicken Triangles
Makes: 14–16 triangles
4 Birds Eye Southern Fried Chicken Grills
1 tablespoon oil
½ white cabbage, shredded
1 red onion, sliced
1 red pepper, diced
1 carrot, grated
100 grams sweet corn
1 lemon, zested
1 teaspoon oregano
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
3 cloves garlic, crushed
1 teaspoon salt
½ teaspoon black pepper
8–10 tortilla wraps
1 egg, beaten
150 grams cheese, grated
Corn on the cob
Preheat the oven to 200°C (400°F). Once the oven is up to temperature, place the Southern Fried Chicken Grills onto a baking tray and cook for 25 minutes. Set aside.
Place a large frying pan over a medium – low heat and add the oil.
Next add the red onion, carrot, red pepper, white cabbage, sweet corn, garlic, salt, black pepper, cayenne pepper, smoked paprika, oregano, and lemon zest. Stirring continuously, cook for 8–10 minutes or until the vegetables have cooked down and halved in volume. Remove from the heat.
Take your Southern Fried Chicken grills and cut into bite sized pieces. Add to the vegetable mix and stir to combine.
Cut each tortilla wrap in half. Put a spoonful of the filling in the center of the wrap and sprinkle with cheese.
Brush the curved edge with beaten egg then fold one corner over the middle.
Brush the newly exposed wrap with beaten egg then fold the other corner over the top to create a triangle.
Pinch the open edge together then press with a fork to seal.
Place all of the triangles onto greaseproof-paper-lined baking trays and brush with beaten egg.
Bake in the oven for 7–10 minutes or until golden brown. Enjoy!