• Preheat oven to 220°C/200°C fan/gas mark 7.
• Sandwich the chicken between two pieces of baking paper. Bash with the bottom of a pot until it’s 1-2 cm thick.
• Beat 1 egg (per 2P) in a bowl. Add breadcrumbs and BBQ rub to another bowl. Season with salt and pepper.
• Dip the chicken in the egg and then the breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

NOTE: Swapping to prawns? Crumb and season as instructed. Add to the hot pan and fry until cooked through, 4-5 mins.

• Place a large pan over high heat with enough oil to coat the bottom.
• Once hot, carefully lay in the chicken and fry until golden-brown, 2-3 mins each side. Adjust the heat if necessary.
• Pop the chicken onto a lined baking tray.
• Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before you add the chicken.

• Meanwhile, cut the tomato into 1cm cubes.
• Trim the cucumber and halve lengthways. Thinly slice widthways.
• Season tomatoes and cucumber with salt and pepper.
• When the chicken is almost ready, pop the wraps (two per person) into the oven to warm, 1-2 mins.

• Thinly slice the chicken widthways,
• Divide the cucumber and tomato between the wraps.
• Place the chicken on top and drizzle with aioli and BBQ sauce.
• Fold over one end to encase the base of the filling and roll up. Serve with any extra filling alongside.