60 g mixed lettuce, washed and dried, torn into bite sized pieces
1 large tomato, chopped
¼ Cucumber, cut into sticks
½ cm thick
75 g Feta cheese, crumbled
1 carrot, washed and grated
Crosse & Blackwell Trim Mayonnaise, to spread
Method
In a medium mixing bowl, mix lemon juice and zest with fresh herbs, seasoning and oil. Coat the chicken strips in the mixture. Allow to stand aside whilst prepping vegetable fillings.
Heat non-stick frying pan, sauté chicken strips for 3-4 minutes per side, until juices run clear. Remove from pan, and allow to stand for 5 minutes, for juices to absorb into meat.
To assemble wrap: Lay out the wraps onto a plate or chopping board. Generously spread Trim Mayonnaise over the wrap. Divide the ingredients between the wraps by laying the lettuce over the wrap.
Place the tomatoes, cucumber sticks and chicken in the centre of the wrap. Sprinkle feta cheese and carrots over the whole wrap. Drizzle with additional Trim Mayonnaise.
Fold bottom of wrap towards the centre, half-way.Roll the left over towards the right to form a cylinder. Serve.
To assemble Pita: Pop the pita bread into the toaster for 2 minutes until slightly oasted. Remove and slice off the top 1/3 of the pita. Open the pita at the cut side to form a pocket. Spread the sides and bottom with Trim Mayonnaise.
Layer the fillings into the pita bread. Dress with more Trim Mayonnaise. Serve.
Variations, Hints and Tips:
This filling can also be used as a sandwich filling using Albany Best of Both Buns or
Albany Low GI Seeded Brown Bread.
Remove a chicken strip from the frying pan, using a sharp knife; insert to check if juices run clear. You then know that chicken is cooked through. Do not over cook to prevent dry chicken.
Omit lettuce and toast wraps in a panini toaster once filled if preferred.
Beef, pork or fish strips can be used as a protein alternative.
Roast butternut and baby marrows may replace the protein for a vegetarian alternative.
