- 4 Farrah Wraps
- 4 chicken breasts, sliced
- 1 tbsp olive oil
- 8 rashers bacon, sliced
- ½ Cos lettuce, sliced
- 1 clove garlic, finely minced
- 8 anchovy fillets, finely minced into a paste
- ½ tsp salt
- 1 tsp black pepper
- 3 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- ⅓ cup parmesan cheese,
- finely grated
- ⅓ cup olive oil
Add the olive oil to a frying pan and fry the chicken until golden and thoroughly cooked, place to one side. In the same pan, fry the bacon until crispy and cooked.
To make the dressing:
In a bowl, combine the garlic, anchovy, salt, pepper, lemon juice, Worcestershire sauce, Dijon mustard and Parmesan cheese. When combined, slowly whisk in the olive oil until creamy.
In a bowl, mix together the lettuce leaves and salad dressing.
Place ¼ of the lettuce down the middle of the wrap, top with ¼ of the chicken and bacon. Repeat with the remaining wraps.
Fold up bottom third of the wrap, fold over the left side, then right side to form the wrap.