Ingredients

• 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

Directions

• 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.