Chicken, Mint & Asparagus Salad Wraps

Serves  4
Preparation   25 mins
Cooking   5 mins

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 400g Lilydale free range chicken tenderloins, trimmed
  • 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
  • 1/3 cup mint leaves
  • Micro-herbs (like red-veined sorrel), if liked

Mint & lemon mayonnaise dressing

  • 1/3 cup whole egg mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup mint leaves, finely chopped

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.

Chicken, Mint & Asparagus Salad Wraps

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