CHICKEN & MUSHROOM WRAPS
200g Denny Portabellini Mushrooms, sliced
1 Tbsp olive oil
1 cup / ½ head cos lettuce, shredded
½ cup mixed slaw
½ cup cherry tomatoes, diced
2 tsp olive oil
1 tsp lemon juice
2 free range chicken breasts, grilled and cooled
4 whole grain wraps
4 Tbsp double cream yoghurt
Salt and pepper, to taste METHOD:
- Sautée mushrooms in olive oil until golden brown and they have released all their liquid.
Season. Drain on paper towel and set aside.
- In a bowl combine the lettuce, slaw and tomatoes. Season. Dress lightly with olive oil and lemon juice. Mix.
- Slice chicken thinly.
- To assemble each wrap place 1 Tbsp of yoghurt in the centre of each wrap and spread.
Top with a few spoonfuls of mixed salad. Layer on the chicken and mushrooms.
Wrap up tightly tucking in the sides.
- Slice each wrap in half and pack in lunch boxes along with some fruit, nuts, Denny Biltong & Denny Crisps as a healthy work or school lunch.
Makes 4 wraps
Prep time: 15 minutes
Cook time: 5 minutes