Turning this classic salad into a wrap is a great idea for a lunchtime or evening meal that’s light yet filing, and healthy. This easy to make wrap is packed full of nutrients to boost cognitive health such as Vitamin E and C from the antioxidant powerhouse that is avocado, as well as in baby spinach leaves and olive oil; the folate in spinach also helps to protect the brain.
250g cooked Chicken breast
1 Avocado (chopped coarsely)
6 small flour Tortillas or thin Lavash bread
150g Cos Lettuce (inner leaves only, shredded)
150g Baby Spinach Spinach Leaves
12 Anchovy fillets in oil, drained and chopped
1 Egg yolk
1 tbsp. freshly squeezed Lemon juice
1 tsp. Worcestershire sauce
Season to taste with freshly ground Black Pepper and Sea Salt
4 tbsp. Extra Virgin Olive Oil
25g Parmesan Cheese, (freshly grated)
Roughly shred the cooked chicken breast into large strips and set aside.
To make the dressing, put the egg yolk in a bowl, add the lemon juice, Worcestershire sauce, sea salt and ground black pepper to taste. Whisk until frothy. Now whisk in the oil gradually until thickened and glossy (add a little more oil if necessary if the mixture is not glossy).
Add 3 tbsp. water to thin the sauce and then stir in the cheese.
Lay 1 tortilla or Lavash bread flat on a work surface ad arrange a little of the lettuce and baby spinach leaves down the middle of the bread. Top with chicken, avocado, anchovies, a spoonful of dressing and finally, more spinach and lettuce leaves.
Wrap the tortilla or Lavash bread roll in a piece of greaseproof paper, tucking in one end as you roll. Repeat to make 6 wraps. Chill in the fridge until you wish to serve.
Transforming basic ingredients into healthy & deliciously indulgent dishes.
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