chicken salad wraps
How to make chicken salad wraps recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
4 soft flour tortillas
4 tablespoons mayonnaise
4 teaspoons mango chutney
2 carrots, grated
2 ready-cooked chicken breasts, shredded
¼ small white cabbage, thinly shredded
2 tomatoes, sliced
small handful of fresh coriander leaves
salt and pepper
Method:
Lay the tortillas on the work surface and spread each one with 1 tablespoon of the mayonnaise and 1 tablespoon of the mango chutney.
Divide the remaining ingredients between the tortillas and season with salt and pepper. Roll up the wraps to serve.
For chicken club sandwich:
Grill 8 unsmoked streaky bacon rashers under a preheated hot grill for 3–4 minutes on each side until crisp. Toast 12 slices of bread for 2–3 minutes on each side. Spread 4 slices of the toast with 2 tablespoons mayonnaise.
Top the slices with some shredded iceberg lettuce, 3 sliced tomatoes and the bacon. Spread 4 more slices of toast with 2 tablespoons mango chutney and place on top of the bacon.
Cover the mango with 2 sliced cooked chicken breasts and 1 thinly sliced small red onion. Top with the remaining slices of toast and secure each sandwich with 2 cocktail sticks. Slice in half diagonally to serve. Total cooking time 20 minutes.
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