Method

1. Add the olive oil to a nonstick pan over a medium heat. Add the crushed garlic clove and tomato puree and stir for a couple minutes.
2. Add the passata, honey, lemon, salt and pepper. Stir and leave to reduce slightly for 3-4 minutes until the sauce is thickened then set aside. *TIP: make a double batch of the passata and use the other half in our recipe for Nduja, Honey and Walnut Flatbread pizzas.
3. Wrap the chicken breast in cling film and bash with a ladle or rolling pin until slightly flattened.
4. Lightly coat the chicken in the seasoned flour mix, then dip into the beaten egg. Mix the garlic granules and breadcrumbs together and add the chicken breast to the breadcrumbs, pressing the crumbs into the chicken so it is well coated.
5. Drizzle the chicken with a little olive oil and air fry at 180°C for 15 minutes, turning the chicken halfway so it is evenly golden, crispy and cooked through. Leave to rest wrapped in foil for a few minutes. Alternatively, bake in the oven at 200°C/180°C Fan/Gas Mark 6 for 15-20 minutes until crispy.
6. While the chicken is resting, heat the flatbreads as per instruction on pack.
7. Slice the chicken and start to assemble your wrap. Spread the tomato sauce over the flatbread and top with some grated parmesan, basil leaves, mozzarella slices, sundried tomatoes and chicken slices. Fold and either enjoy as is, or air fry or bake for 3-5 minutes at 180°C so the cheese melts slightly.