Got some leftover roast chicken from your Sunday lunch? These Caesar salad wraps are a great way to use up all the tasty scraps and morsels.
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Serves
2
Mayonnaise
Worcestershire Sauce
Dijon Mustard
Garlic Clove
Third of a Leftover Roast Chicken
Anchovy
Iceberg Lettuce
Avocado
Crouton
Flour Tortilla
Fine Sea Salt
Black Pepper
Serves
2
Mayonnaise
Worcestershire Sauce
Dijon Mustard
Garlic Clove
Third of a Leftover Roast Chicken
Anchovy
Iceberg Lettuce
Avocado
Crouton
Flour Tortilla
Fine Sea Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Mix the mayonnaise, Worcestershire sauce and mustard in a medium mixing bowl. Finely grate in the garlic clove and roughly half of the Parmesan. Add the zest and juice of the lemon, plenty of black pepper and mix.
Step 2.
Roughly chop the chicken and finely chop the anchovies. Mix these through the dressing.
Step 3.
Remove 4-6 large leaves from the iceberg and then roughly chop half of the remaining lettuce. Mix through the dressing along with some cubed avocado and the croutons. Grate in the remaining Parmesan.
Step 4.
Toast the wraps and build. Lay out two sheets of greaseproof paper and lay on your large leaves of lettuce. Nestle the flour tortillas inside and load up with your Caesar salad. Wrap the lettuce and tortillas up and around the salad. Wrap with paper, slice in half and serve.
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