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KENNY ATKINSON’S LEMON POACHED CHICKEN WRAP WITH LETTUCE, TOMATOES & BORDERFIELDS RAPESEED OIL MAYONNAISE

Chicken Wrap
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

Lemon Poached Chicken

4 skinless chicken breasts
1/2 lemon
2 pints water

Mayonnaise

4 free range egg yolks
2 tsp English mustard

1 tbsp white wine vinegar
200ml vegetable oil
370ml Borderfields Rapeseed Oil
Salt & ground white pepper

For the wrap

Gem or iceberg lettuce – washed and finely sliced
Cherry tomatoes – sliced
Plain tortilla wraps

METHOD

Lemon Poached Chicken

  1. Bring in a pan of water to the boil, add the lemon, sprig of thyme and the garlic, season with a good pinch of salt, add the breasts and slowly poach for approximately 10 minutes.
  2. Leave the breasts to cool in the water for a further 10 minutes, remove and chill in the fridge.

 

Mayonnaise

  1. In a bowl add the yolks, mustard and vinegar. Whisk with a balloon whisk to blend. Add a very small amount of the oil and whisk until it’s well blended in.
  2. Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil).
  3. . If the mayonnaise is too thick, you can thin it with a little bit of warm water. Season with salt, ground white pepper & a little lemon juice if needed.

To Finish

  1. Shred the lettuce and place in a large mixing bowl. Add the mayonnaise and stir to bind.
  2. Cut the chicken into chunky strips and tip into the bowl with the lettuce.
  3. Place a good handful of the mixture onto each of the tortilla wraps, top with the sliced tomatoes and fold over one end before rolling up to make ‘wraps’.
  4. Eat immediately.