- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 800g passata
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tbsp sugar
- 1 tsp black pepper
- 5 chicken breasts
- 300g plain flour
- 1 tbsp fine sea salt
- 200g panko breadcrumbs
- 100g parmesan, finely grated
- 3 eggs, beaten with a little milk
- 1 ltr groundnut oil
- 7 large flour tortillas
- Grated mozzarella
The things you can do with a tortilla; this Aztec staple has been bent, twisted, fried and crushed into a bewildering number and variety of dishes, from the sublime to the awful with everything in between. One of our finest creations at Twisted is the giant crunch wrap - an elegant arrangement of these ancient flatbreads with pretty much anything you want in the middle. We've plumped for chicken parm and all the melty, crunchy fun that ensues.
- Preheat the oven to 180°C.
- Make the sauce - fry the garlic in the oil until fragrant, then pour in the passata - be careful and have a lid ready as it will spatter. Stir in the oregano, salt and pepper. Leave to simmer gently and reduce until it's almost a paste.
- Meanwhile, bash the chicken breasts out until they are around 1.5 cm thick.
- Place the flour, egg wash and breadcrumbs in bowls. Season the flour with the salt and thoroughly mix the grated parmesan with the breadcrumbs.
- Dip the chicken breasts in the flour, shake off excess, then in the egg mix, then finally the breadcrumbs.
- Heat the oil to 170°C in a wide, heavy pan. Fry the coated chicken breasts in batches, turning frequently, until crisp and golden. Remove from the oil, dab with paper towel and leave to dry on a wire cooling rack.
- In a skillet arrange the tortillas in a flower shape around the edges with one tortilla in the middle. Place the chicken pieces on top. Cover with the sauce and the grated mozzarella. Add another tortilla on top and fold over the edges to create a giant wrap shape. Place a heavy object on top to squash the tortillas into submission, then bake for around 20 minutes.