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
- 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.
- Leave the breasts to cool in the water for a further 10 minutes, remove and chill in the fridge.
Mayonnaise
- 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.
- 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).
- . 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
- Shred the lettuce and place in a large mixing bowl. Add the mayonnaise and stir to bind.
- Cut the chicken into chunky strips and tip into the bowl with the lettuce.
- 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’.
- Eat immediately.