8 La Banderita large or extra-large flour tortillas
2 large handfuls of mesclun salad
1/2 telegraph cucumber, julienned
1 avocado, sliced
Chicken filling
1 BBQ roast chicken, meat and some skin shredded, bones and fat discarded
200ml whole egg mayonnaise
2 tbs Greek-style yoghurt
Squeeze of lemon juice
1 tbs. Dijon mustard
1/4 tsp. smoked paprika
2 stick celery, finely diced
50g walnuts, chopped
Salt and pepper
For the chicken filling combine all the ingredients.
Warm the tortillas in a pan for a few seconds one each side to make extra pliable. To build the wrap start at the bottom half of the tortilla. Portion salad leaves between each tortilla, followed by avocado and chicken mixture.
Fold in sides in a V-shape. Then roll and tuck in filling. Create a small pleat fold to ensure filling stays in and then finally roll over to from a cylinder with the seam side down. Eat as is or for a picnic, cut into rounds.
