Chicken, Mint & Asparagus Salad Wraps

Name: Chicken, Mint & Asparagus Salad Wraps
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 400g Lilydale Free Range Chicken Tenderloins, trimmed; 1 tablespoon olive oil; 2 garlic cloves, crushed; 1 bunch (about 5 stems) thick-stemmed asparagus, trimmed; 4 large mixed grain wraps; 1 baby gem or cos lettuce, trimmed and leaves separated; 50g parmesan, shaved; â cup mint leaves; Micro-herbs (like red-veined sorrel), if liked; â cup whole egg mayonnaise; 1 tablespoon lemon juice; 1 teaspoon lemon zest; â cup mint leaves, finely chopped

25 mins Prep

5 mins Cook

4 Serves

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400g Lilydale Free Range Chicken Tenderloins, trimmed
1 tablespoon olive oil
2 garlic cloves, crushed
1 bunch (about 5 stems) thick-stemmed asparagus, trimmed
4 large mixed grain wraps
1 baby gem or cos lettuce, trimmed and leaves separated
50g parmesan, shaved
⅓ cup mint leaves
Micro-herbs (like red-veined sorrel), if liked

Mint & lemon mayonnaise dressing

⅓ cup whole egg mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
⅓ cup mint leaves, finely chopped

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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, then 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.

Dressing