Ingredients

• 4 wraps (16 rounds)
• 100 g Bugles (nacho cheese)
• 75 g onion sauce (or samurai sauce)
• 10 ml sunflower oil
• 350 g chicken breast
• 5 g chicken seasoning (1⅔ teaspoon)
• 3 g paprika (1 teaspoon)
• 4 g onion powder (1⅓ teaspoon)
• 4 g garlic powder (1⅓ teaspoon)
• 2 g cayenne pepper (⅔ teaspoon)
• 50 g onion sauce
• 50 g mayonnaise
• iceberg lettuce
• cherry tomatoes
• red onion
• cucumber

Instructions

1. Put the Bugles in a chopper and grind finely.

2. Take a wrap, fold it in half, then fold it again into a quarter-folded wrap. Cut out rounds. Repeat this process (you can use the leftovers to make tortilla chips).

3. Take a wrap and spread some onion sauce on it. Dab the wrap with the side of sauce through the crushed Bugles. Repeat this procedure.

4. Place the tacos side by side in a muffin pan. Place the Bugles tacos in a preheated oven at 200°C. Bake them for 5-7 minutes. Keep a close eye on the oven because every oven works differently. Allow the tacos to cool in the muffin tin so they keep their shape.

5. Remove the Bugles tacos from the muffin pan and set aside.

6. Wash and cut the chicken breast into small pieces. Heat the sunflower oil in a skillet over medium-high heat. Add the chicken, chicken seasoning, paprika, onion powder, garlic powder and cayenne pepper. Bake for 6-7 minutes.

7. Put the onion sauce together with the mayonnaise in a deep bowl. Mix everything together well. Add the chicken and mix everything until combined.

8. Cut the iceberg lettuce, cherry tomatoes, red onion and cucumber into small pieces.

9. Take a Bugles taco and fill it with iceberg lettuce, chicken and top with the fresh vegetables.

10. Place the Bugles tacos on a plate and enjoy!