Chicken: Preheat your oven to 220°C fan. Cut 2 chicken thighs into bite-sized pieces. Whisk 2 egg whites until slightly frothy. Toss the chicken in the egg whites then drain and coat the chicken pieces well in 1/2 cup potato starch. Spread onto a lined baking tray, spray generously with olive oil, season with salt and bake for 22–25 minutes, flipping halfway, until golden and crispy.

Sauce: Mix together 3 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp tomato sauce, 1/2 tsp sugar and a squeeze of lemon. Season with salt and pepper.

Slaw: Shred 1/8 cabbage and grate 1 carrot, then mix with 2 tbs of the sauce you just made.

Warm wraps: Heat 2 wholegrain wraps in a dry pan for 1 minute each side until warm.

Serve: Spread a little sauce down the centre of each wrap. Top with slaw, crispy chicken pieces, and pickles. Wrap tightly and eat immediately.