Chicken Caesar Wrap

Ingredients

• 2 large egg yolks

• 1 small garlic clove, grated

• 2 anchovy fillets, roughly chopped (optional)

• 1½ tsp Dijon mustard

• 1 tbsp lemon juice

• 100ml vegetable oil

• 60ml olive oil

• 50g grated parmesan

• 2 gem lettuce, chopped

• 300g cooked chicken tenders, chopped

• 1 avocado, chopped

• 20g pack Frazzles

• 2 large tortilla wraps

4 servings

Calories~788 kcal

Protein~38 g

Carbs~34 g

Fat~56 g

Fiber~5 g

Sugar~4 g

Total recipe

Calories~3,150 kcal

Protein~150 g

Carbs~135 g

Fat~225 g

Fiber~20 g

Sugar~15 g

Method

• Step 1

  Put the egg yolks into the base of a jug then add the garlic, anchovies, mustard, lemon juice and oils. Using a stick blender carefully whizz until fully combined, this only takes about 30 seconds.

• Step 2

  Stir through ⅔’s of the grated cheese then season to taste with a little more lemon juice and mustard, thin with a few tbsp of water to make your desired consistency. This will make more than you need but will keep covered in the fridge for up to 3 days.

• Step 3

  Add the lettuce to a large bowl then tip in the chicken, avocado and Frazzles. Pour over dressing to your desired amount, then using tongs, lightly toss together to fully coat then set aside.

• Step 4

  Gently warm the wraps then set on a work surface and divide the caesar mixture between the them - there is a lot of filling, but wrap tightly and it fits. Slice in half then drizzle with extra dressing and remaining cheese to serve.