Marinate the chicken in the coriander, lemon and chilli and leave in the fridge for half an hour
Mix together the flour, paprika, cayenne pepper and salt and pepper and coat the chicken in the mixture.
Leave in the fridge for another hour.
Heat a frying pan (or use a deep fat fryer if you have one), with about half an inch of oil to a high temperature and fry the chicken until golden crispy and cooked all the way through. You will need to turn half way through; I would suggest doing 2 minutes on each side and then testing to see if they need any longer, as it will depend on the thickness of your chicken strips to determine how long you will need to cook them for.
Lay out each wrap and top with the salsa, leaves, cheese, coleslaw and chicken.
Roll up and enjoy