Asparagus and Chicken Wrap

A great way to transport spring goodness to work, school or picnics.

Ingredients

• 2 bunches asparagus, woody ends removed
• 8 wraps (see Tip)
• 1/4 cup basil pesto
• 1/4 cup whole egg mayonnaise
• 1 baby Cos lettuce, leaves removed and washed
• 2 large cooked chicken breasts, sliced (see Tip)
• 1/2 small red capsicum, sliced thinly
• 1/2 small yellow capsicum, sliced thinly

Method

1. Cut asparagus spears on an angle into 5cm long pieces. Steam or cook in a microwave oven until just tender, 3-5 minutes.
2. Lay out wraps on a piece of baking paper on a flat surface. Combine pesto and mayonnaise in a mixing bowl and spread a generous spoonful down the centre of each wrap.
3. Place a lettuce leaf on top. Add chicken, asparagus and red and yellow capsicum slices.
4. Wrap by lifting the closest part of wrap over chicken and enclose by wrapping over sides. Wrap in baking paper and twist end to seal.
5. If not using at once, store in refrigerator for up to two days.

Tips

• A good way to used left over roast chicken. Alternatively, poach fresh chicken breasts: Bring 2 L chicken stock to the boil, add chicken breasts and cook gently for 7-10 minutes. Turn off heat, cover and leave for 20-25 minutes to cook through. Remove chicken. When cool, store cooking liquid in refrigerator for 1-2 days to use in soups or sauces.
• A variety of wraps are available from most supermarkets including pita and mountain bread. If eating at home, warmed tortilla or roti are especially good.
• You can use any variety of salad vegetable such as ribbons of carrot and/or cucumber, or sliced mushrooms and avocado. Alternatively, use left over salad and herbs.
• For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.