Wraps are a great alternative to sandwiches for lunch, and this recipe is a great way to use leftover shredded cooked chicken. When mixed with bacon and mayo it’s a delicious combination. These wraps are easy to roll and pack for lunch out and about this summer.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
Heat a dash of oil in a frying pan over medium heat and cook the bacon for 3 to 4 minutes until crispy. Drain on paper towels then chop roughly.
Combine the bacon, cooked chicken, Eta Thick & Creamy Mayonnaise and spring onions in a bowl. Season to taste.
Place some of the chicken and bacon mixture along with your other chosen fillings across one half of the Farrah Wrap Starting with the filling side, fold in the sides and carefully roll the wrap to enclose the filling. Cut in half to serve.