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Chicken, Bacon and Mayo Wraps
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Chicken, Bacon and Mayo Wraps

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.

Makes 8
Prep Time 15 minutes
Cook Time 5 minutes
Ingredients
2 rashers bacon
2 cups shredded cooked chicken
½ cup Eta Thick & Creamy Mayonnaise
2 spring onions, sliced
8 Farrah Premium White Sck Wraps
Fillings
choose from lettuce, sliced tomatoes, sliced cucumber, sprouts, avocado, grated carrot

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
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.
Step 2
Combine the bacon, cooked chicken, Eta Thick & Creamy Mayonnaise and spring onions in a bowl. Season to taste.
Step 3
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.
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Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 rashers bacon
2 cups shredded cooked chicken
½ cup Eta Thick & Creamy Mayonnaise
2 spring onions, sliced
8 Farrah Premium White Sck Wraps
Fillings
choose from lettuce, sliced tomatoes, sliced cucumber, sprouts, avocado, grated carrot
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