Sriracha Shredded Chicken Taco

Directions

1. 1

   Season your chicken with teriyaki seasoning and then pop in the air fryer for 12 minutes at 200c. Once cooked, shred the chicken.

2. 2

   Meanwhile dice your carrot, cucumber and avocado.

3. 3

   In a bowl combine lemon juice, sriracha mayo and greek yoghurt. Then add your cucumber and coat it before adding in sesame seeds or bagel seasoning.

4. 4

   Toast your mini wraps - I do this by popping in the air fryer for 1-2 minutes at 240c.

5. 5

   Once wraps are toasted, coat them in some of the sriracha sauce and then add the veggies and chicken.

6. 6

   Add some teriyaki sauce and a sprinkle of coriander - I didn’t have any in so added some balsamic glaze.