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4 skinless chicken breasts

2 tbsp extra virgin olive oil

salt and freshly ground black pepper

2-3 hearts of cos or romaine lettuce, shredded

45g/1½oz parmesan shavings

8 gluten free wraps

For the dressing

1 tsp garlic infused oil

3 anchovy fillets

1 large egg yolk

½ tsp Dijon mustard

2 tsp lemon juice

salt and freshly ground black pepper

150ml/5¼fl oz olive oil



Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.

Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest..

To make the dressing, pound the anchovies in a mortar and pestle or blend using a hand blender.

Place in a bowl and add the garlic oil, egg yolk, mustard, lemon juice and seasoning.

Whisk in the oil slowly to make a thick creamy dressing. Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.

Throw in the parmesan shavings and enough dressing to coat and toss well.

Place a good handful of the mixture onto each of the gluten free wraps and fold over one end before rolling up. Serve immediately.

Recipe adapted from: Good Food

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