y 6 baked chicken goujons (see page 66 for recipe)
y 6 lettuce leaves y 1–2 medium tomatoes y ⅛–¼ cucumber y 2 wholemeal wraps
Garlic mayonnaise y 2 tablespoons low-fat mayonnaise y 1 clove garlic y ½ lemon y 1 teaspoon olive oil y Pinch of salt
Method 1. Make six chicken goujons (see page 66 for recipe). 2. Wash the lettuce in cold water and pat dry using a clean tea towel. 3. Wash and slice the tomatoes. 4. Wash and slice the cucumber. Garlic mayonnaise 5. Put the mayonnaise into a small bowl. 6. Peel and crush the garlic. Add it to the mayonnaise.
7. Squeeze the juice from the lemon using a juicer. Measure out 1 teaspoon and add to the mayonnaise along with the oil and salt. Stir well.
Assembly
8. Lay three lettuce leaves on each wrap. Cut the chicken goujons into even slices and arrange them over the lettuce, along with the tomatoes.
9. Drizzle over the garlic mayo. 10. Fold over the base of the wrap before rolling it up securely.
Equipment
y Tea towel y Sharp knife y Chopping board y Small bowl y Garlic crusher y Measuring spoons y Lemon juicer
