These delicious minted chicken and asparagus salad wraps recipe is a great lunch or dinner idea which you can take with you. Enjoy these wraps at your next picnic or bbq.
Chicken wraps
Ingredients
1 tablespoon olive oil
2 garlic cloves, crushed
400g Lilydale free range chicken tenderloins, trimmed
1 baby gem or cos lettuce, trimmed and leaves separated
50g parmesan, shaved
1/3 cup mint leaves
Micro-herbs (like red-veined sorrel), if liked
Method
Combine oil and garlic in a shallow dish. Season with salt and pepper. Add chicken and toss to coat
Heat a large non-stick char-grill pan or non-stick frying pan over medium-high heat. Char-grill or pan-fry chicken for 2-3 minutes on each side until just cooked through. Transfer to a plate to cool, them make the dressing.
Using a vegetable peeler, shave asparagus into long thin ribbons. Plunge into a bowl of iced water and stand for a few minutes. Drain and pat dry using paper towel. Slice chicken
Place the wraps onto a board. Top each wrap with lettuce, shaved asparagus, parmesan, chicken, mint and micro-herbs, if using. Drizzle with a little of the dressing. Wrap to enclose filling and secure with a strip of baking paper and string. Chill until ready to serve
Mint and Lemon Mayonnaise Dressing
Ingredients
1/3 cup whole egg mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1/3 cup mint leaves, finely chopped
Method
Combine all ingredients in a bowl. Season with salt and pepper. Mix until well combined. Set aside
