Chicken, Mint & Asparagus Salad Wraps
Credit: Whisk Media Group
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Chicken, Mint & Asparagus Salad Wraps
Ingredients:
Chicken wraps
Mint and Lemon Mayonnaise Dressing
Chicken wraps
- 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
- Combine all ingredients in a bowl. Season with salt and pepper. Mix until well combined. Set aside
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