Ingredients
175g shortcut bacon rashers, chopped
2/3 cup whole egg mayonnaise
1 tablespoon Dijon mustard
2 drained anchovies, finely chopped
1 small clove garlic, crushed
1 tablespoon lemon juice
4 cups shredded roast chicken meat (500g)
¾ cup shaved parmesan
4 x 25cm round spinach and herb wraps
4 cups shredded cos lettuce
Method
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Heat an oiled, medium, non-stick frying pan over a medium heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until golden and crisp. Drain on absorbent kitchen paper.
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Combine mayonnaise, mustard, anchovies, garlic and juice in a large bowl. Whisk until smooth. Season with salt and pepper. Add chicken, parmesan and bacon. Mix well.
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To assemble, place wraps on a clean bench. Arrange lettuce down the centre. Top with chicken mixture. Roll up firmly to enclose. Wrap in baking paper, then tie with kitchen string to secure.
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Serve wraps cut in half.
TIP! You’ll need 1 baby cos lettuce. Trim base. Rinse leaves under cold water. Drain well, then pat dry with absorbent kitchen paper before shredding.
