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
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.
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.
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.
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.