Crêpe Chicken Wraps

1 tsp of turmeric
Chicken tenders
2 tsp of sugar
1 tsp of chilli powder
½ tsp SIDS CRAZY SALT
1 tsp of cumin
SIDS SALT & PEPPER to taste
½ cup of rice bran oil
SIDS LOW SUGAR RASPBERRY VINEGAR
½ cup of lemon juice
1⅔ cups of flour
French fries
Ranch dressing
Red onions
Tomatoes
Lettuce
Grated mozzarella
4 eggs
6 tbsp of butter
1⅔ cups of milk

Mix together the spices, SIDS SALT & PEPPER, 1 tsp sugar, SIDS CRAZY SALT, olive oil, SIDS LOW SUGAR RASPBERRY VINEGAR, and lemon juice and pour into a Ziplock bag along with the chicken tenders. Make sure the marinade completely coats the chicken, then place in the refrigerator for 1 hour.
Place an oven rack on 4 glasses. Place the ends of the chicken tenders on the skewers so that they hang down. Place the skewers on the oven rack, letting the chicken hang down between the bars of the rack. Place the oven rack back into the oven and bake for 15 minutes 175°C until the chicken is cooked through.
Mix together the flour, 5 tbsp melted butter, remaining sugar, and eggs, then pour in the milk while mixing until a crêpe batter forms. Melt butter in a hot frypan and spread a thin later of crêpe batter around the pan, ensuring there aren't any holes. Cook until it begins to brown on one side, then flip. Use the crêpes as wraps and fill with chicken, fries, ranch dressing, tomatoes, onions, and lettuce. Place them on a baking sheet and sprinkle with cheese. Bake for 10 minutes at 175°C until cheese is melted. Grab a wrap and enjoy!
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