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Baked Chicken Wrap with lettuce and basil mayo



  • 4 chicken breast fillets
  • 500ml desiccated coconut
  • 50ml almond flour
  • 5ml Thai spice – or any other spice you have
  • 3 eggs
  • salt and pepper
  • 30ml olive oil
  • Basil mayo
  • 5ml white wine vinegar
  • 5ml water
  • 10ml Dijon mustard
  • 250ml olive oil – you can use half coconut oil and half olive oil
  • 125ml basil
  • 1 zest and juice of lemon



Cut the chicken into thin strips.

Season with salt and pepper.

Mix the coconut, almond flour and spice in a plastic bag.

Beat the eggs lightly in a bowl, add the oil and then add the chicken strips.

Mix with your hands until all the chicken pieces are coated with the egg mixture.

Now transfer the chicken to the bag with the coconut/almond mixture, close the bag and give it a shake to coat each chicken strip

with the crumbs.

Line a baking sheet with grease-proof paper  and place the chicken strips on the baking sheet.

Refrigerate for at least 30 minutes.

Preheat the oven to 170 C and bake the chicken strips  for 15 – 20 minutes.


Place the egg in a long glass or jug that your stick blender can fit into.Add the vinegar and water and lastly the oil.

Place the blade end of your blender over the egg and start the machine.Very slowly pull the stick blender up and you will see the mayonnaise happening right there in the jug.

Once the mayonnaise is done, add the basil, lemon juice, zest, salt and pepper, give it one more blitz.

To serve

Use buttercup lettuce for wraps and simple put two strips of coconut chicken in each wrap and top with the basil mayo.
Add chopped chili if you need a little extra kick!