- 4 skinless chicken breasts
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 2-3 hearts of cos or romaine lettuce, shredded
- 45g/1½oz parmesan shavings
- 8 flour tortilla wraps
- 1 small clove garlic, crushed
- 3 anchovy fillets
- 1 large egg yolk
- ½ tsp Dijon mustard
- 2 tsp lemon juice
- salt and freshly ground black pepper
- 150ml/5¼fl oz olive oil
- Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season.
- Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest..
- To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender.
- Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning.
- Whisk in the oil slowly to make a thick creamy dressing.
- Cut the warm chicken into chunky strips and tip into the bowl with the lettuce.
- Throw in the parmesan shavings and enough dressing to coat and toss well.
- Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately.