Joan Bishop's smoked chicken, pea and pesto wraps
Makes 78
slices per roll
2 large wraps (25cm diameter; I like Farrah's garden spinach or
Freya's spinach and garden herb)
250g frozen baby green peas (not minted) 1⁄2 cup fresh basil pesto 1⁄2 tsp salt
1 Tbsp sour cream
6 Tbsp grated parmesan cheese
250g skinless, boneless smoked chicken
1⁄3 telegraph cucumber, peeled, seeded and cut lengthways into thin strips
1⁄2 red capsicum, deseeded, cut into thin strips
23 Iceberg lettuce leaves, finely
shredded
Method
Cook the frozen peas according to packet instructions. Drain well and allow to cool.
Puree in a food processor with the basil pesto, salt and sour cream until well blended.
Spread the pea puree evenly over both wraps, taking it right to the edge.
Scatter with grated parmesan cheese. Shred or finely slice the chicken and place on the bottom third of each wrap. Place the cucumber strips, capsicum strips and the shredded lettuce evenly on top of the chicken on both wraps.
Roll tightly to enclose the filling and place seam side down on a sheet of plastic food wrap. The rolling of the wraps is the trickiest part and it's not difficult. Roll firmly, tucking in any filling that falls out.
Roll the filled wraps tightly in plastic food wrap, ensuring the ends are enclosed. Refrigerate for an hour to firm or for up to six hours if more convenient.
Remove plastic wrap and trim the ends. Cut the roll into slices approximately 3cm thick. If there are any little gaps in the stuffing, simply pop in some extra chicken or salad.