Chicken, Mint & Asparagus Salad Wraps

25 mins Prep
5 mins Cook
4 Serves
  • 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

  1. Combine oil and garlic in a shallow dish. Season with salt and pepper. Add chicken and toss to coat.
  2. 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.
  3. 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.
  4. 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.


  1. Combine all ingredients in a bowl. Season with salt and pepper. Mix until well combined. Set aside.
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