Chicken, Mint & Asparagus Salad Wraps

Method

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.

Dressing

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