Buffalo Wrap

Ingredients

• 3 wraps
• 80g Grated mature cheddar cheese
• 80g Grated red Leicester cheese
• 1 pack  Moy Park cooked chargrilled chicken mixed with 150ml Buffalo sauce
• 1 pack cooked streaky bacon – cut into small pieces
• 60g Blue cheese crumbled

Method

1. Pre heat to 200°C/Fan 180°C/Gas 6.
2. Meanwhile, slice the chicken breasts into finger length strips, toss in the olive oil. Add some salt and pepper to season.
3. Heat a griddle pan or a non-stick frying pan until almost smoking, then add the chicken strips. Turn chicken after 1-2 minutes, or until they easily lift away. Sear on all sides, until cooked through. Remove and put to one side.
4. Roughly slice the lettuce and place in a large salad bowl. Add the cherry tomatoes, ham and cheese. Drain the potatoes, cool in cold water. Quarter the potatoes and add to the salad, along with the cooked chicken.
5. Drizzle with dressing and scatter some roughly chopped parsley.

Allergens

May contain: gluten, nuts, dairy