CONTENTS
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Chicken and bacon Caesar salad wrap.
Directions#
- Prepare ingredients
- Preheat oven to 200 degrees Celsius.
- Spread bacon evenly onto roasting trays.
- Cook for approximately 15 minutes, or until lightly crisp and cooked through.
- Remove from oven and allow to cool.
- Slice cucumber.
- Shred lettuce.
- Make the dressing
Combine mayonnaise and lemon juice until well mixed.
- Make the filling
- Place the cooled bacon, cucumber, lettuce, chicken, grated carrot and parmesan into a large bowl.
- Add the dressing and mix until evenly coated.
- Assemble wraps
- Place about 130g of filling in the centre of each wrap.
- Fold in the top and bottom edges.
- Roll tightly to form a closed wrap.
- Cut each wrap in half.
Tip
- Years 0 to 3 – 1 wrap.
- Years 4 to 8 – 1 wrap and 1 banana.
- Years 9 and above – 1 ½ wraps and ½ banana.
Special diet substitution ideas#
- Vegetarian: omit the chicken and bacon. Add 25g grated edam cheese and 25g cooked falafel to each wrap.
- Vegan: omit the chicken, bacon and parmesan cheese. Replace with 60g cooked falafel per wrap. Use vegan mayonnaise.
- Halal: omit bacon. Add 10g more of halal certified chicken per wrap.
- Dairy (cow's milk): omit parmesan cheese.
- Egg: use egg-free mayonnaise.
- Soy: use soy-free mayonnaise.
- Gluten (wheat): use gluten-free wraps.
Tip
- Make these wraps as close to serving as possible as the lettuce will wilt over time.
- This wrap is also great with boiled egg, croutons and avocado added.
- If your ākonga | students do not like parmesan, replace with edam or another cheese.
- Use any seasonal fruit available instead of banana.
Gilmours product information#
| Product description | Pack size |
|---|---|
| Colonial bacon pieces | 2.5kg |
| Cucumber telegraph | Each |
| Lettuce | Each (approximately 570g) |
| Tegel chicken breast sliced cooked | 1kg |
| Fresh Connection carrot grated | 1kg |
| Eclipse cheese parmesan shaved | 1kg |
| Gilmours real mayonnaise with egg | 2L |
| Grove lemon juice | 1L |
| Farrah's 10in wholemeal wraps | 12pk |
| Bananas | Per kg |
