Chicken, Mint & Asparagus Salad Wraps Recipe | myfoodbook

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 400g Lilydale free range chicken tenderloins, trimmed
• 1 bunch (about 5 stems) thick-stemmed asparagus, trimmed
• 4 large mixed grain wraps
• 1 baby gem or cos lettuce, trimmed and leaves separated
• 50g parmesan, shaved
• 1/3 cup mint leaves
• Micro-herbs (like red-veined sorrel), if liked
• 1/3 cup whole egg mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/3 cup mint leaves, finely chopped