Crispy Organic Chicken & Salad Wraps

Pat chicken* dry with paper towels. Cut into ½-inch-thick strips. Season all over with salt and pepper.

In a large bowl, combine tempura batter mix, garlic powder, ⅓ cup cold water, and 1 tsp salt until smooth (⅔ cup water and 2 tsp salt for 4 servings). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Stir chicken into batter until fully coated.

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated chicken in a single layer. (TIP: Don’t overcrowd pan. You may need to work in batches.) Cook, turning occasionally, until golden brown and cooked through, 5-7 minutes.

Transfer to paper-towel-lined plate; season with salt. Set aside until ready to use in Step 5.

While chicken cooks, in second large bowl, whisk together mayonnaise, 1 TBSP olive oil, ½ tsp sugar, juice from half the lemon, a pinch of salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).

Add lettuce, scallions, mint, and feta; toss to coat. Taste and season with salt and pepper.

Halve wraps on a diagonal; divide wraps and remaining salad between plates. Serve with hot sauce and remaining lemon wedges on the side. TIP: If you have extra chicken, serve on the side with salad.

Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30-60 seconds.

Lay tortillas flat on a clean work surface and fill the bottom third of each with as much chicken and as much salad as you like. (Save some salad for serving on the side.)

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.