Picnic chicken wraps

Here's a picnic wrap hack: line your flatbread with a lettuce leaf to prevent the wrap getting soggy! The filling for these wraps gets extra texture from sesame seeds and water chestnuts, and freshness from sprouts and lime juice.

Picnic chicken wraps Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Stream free On Demand

That's A Wrap

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 2 barbecue chicken breasts, shredded
• 235 g (1 cup) whole egg creamy mayonnaise
• 85 g (½ cup) drained sliced canned water chestnuts, chopped
• 100 g punnet sprouts (alfalfa, mung bean sprouts or snow pea shoots)
• 1 lime, juiced, to taste
• salt and pepper, to taste
• 4 wraps
• 1 head butter lettuce, leaves separated and washed
• ½ tbsp toasted sesame seeds, to garnish
• 2 spring onions, thinly sliced, to garnish

Instructions

1. In a bowl, combine the chicken, mayonnaise, water chestnuts, sprouts, lime juice, salt and pepper to taste.
2. Briefly heat the wraps in the microwave so they are easier to fold and roll.
3. Line the wraps with lettuce, spoon over chicken mixture, sprinkle with sesame seeds and spring onions. Fold the bottom of the wraps up, then the two sides.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

That's A Wrap

Watch The Full Episode Here

G

Watch The Full Episode Here

G