Lunch · British

Chicken & bacon club wraps

Name: Chicken & bacon club wraps
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 600g Chicken breast fillets; 1 tbsp Olive oil; 8 rashers Smoked back bacon; 5 tbsp Mayonnaise; 2 tsp Dijon mustard; 8 Tortilla wraps; 2 Little gem lettuces, add on the day; 250g Cherry tomatoes, add on the day

Roast chicken, crisp bacon, lettuce, tomato and mustard mayo. A club sandwich, rolled up to travel.

Start to finish: 50 min
Hands-on: 15 min
In the fridge: 3 days
Freezes: Not well

Contains gluten, eggs, mustard

Ingredients

4 portions

600gChicken breast fillets
1 tbspOlive oil
8 rashersSmoked back bacon
5 tbspMayonnaise
2 tspDijon mustard
8Tortilla wraps
2Little gem lettuces, add on the day
250gCherry tomatoes, add on the day

Plus salt, pepper and water.

Method

1
Heat the oven to 200C (180C fan). Rub the chicken with the oil, season well and lay it on a small tray.
2
Roast for 20 to 25 minutes, until cooked through with no pink in the middle.
25 min, mostly hands-off
3
Meanwhile, lay the bacon on a second tray and cook it on the shelf below for 12 to 15 minutes, until crisp. Drain on kitchen paper.
16 min, mostly hands-off
4
Stir the mustard into the mayonnaise and spoon it into a small tub.
5
Leave the chicken and bacon to cool. Slice the chicken thinly, snap the bacon into pieces and pack them into a tub together. They keep 3 days in the fridge.
20 min, mostly hands-off

On the day

In the morning, spread a tortilla with mustard mayo, add shredded lettuce, sliced tomatoes and some chicken and bacon, then roll up tightly and tuck in the ends. Eat cold.

Cook’s tip

Roll the wraps tightly, wrap them in foil or baking paper, then cut in half through the paper. It holds everything together until the last bite.