To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste.

Leave the chicken to rest for 10 minutes and then carve. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly.

Warm buffalo chicken wraps in a skillet over medium heat for 2-3 minutes per side until heated through and crispy. Alternatively, microwave for 1-2 minutes, though the tortilla may be softer.

This Fried Chicken Wrap recipe lets you savor the goodness ... crunch of a wrap with a bowl of Homemade Air Fryer Potato Chips and a couple of caprese-stuffed portobello mushrooms on weeknights.

Instead of ordering fish and chips make this easy recipe that the whole family will love. Eat it at home or wrap it up and enjoy at the beach.