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    Chicken wraps with pickled fennel and parsley mayo https://www.metro.ca/userfiles/image/recipes/wraps-poulet-fenouil-marine-mayo-persil-11597.jpg PT30M PT00M PT24H30M
    Pickled fennel :Pour the boiling water and vinegar into a large Mason jar. Add the sugar and stir until dissolved. Add the remaining ingredients and marinate in the fridge for at least 1 hour. (Let marinate for 24 hours for maximum flavour).Parsley mayo :In a narrow container, use a handheld blender to combine all the ingredients for the mayo until you get a smooth texture.Chicken mixture :Place the chicken in a bowl and combine with the mayo. Set aside.Assembly :Top the lettuce with the chicken mixture, pickled fennel, strawberries, and mint.Serve and enjoy the flavours of summer!Source K pour Katrine
    4
    2 3 4 1
    Pickled fennel: 1/2 cup (125 ml) boiling water 1 cup (250 ml) white vinegar 3 tablespoons (45 ml) sugar 1 small red onion, thinly sliced 1 small fennel bulb, chopped (with green part) A few coriander seeds 1/2 teaspoon (2,5 ml) red pepper flakes zest of an orange Parsley mayo : 1/2 cup (125 ml) mayonnaise 1/2 cup (125 ml) baby spinach, tossed 1/2 cup (125 ml) parsley, tossed 1 small garlic clove, chopped 1 tablespoon (15 ml) lime juice 1 teaspoon (5 ml) Dijon mustard 2 teaspoons (10 ml) maple syrup 1/4 teaspoon (1,25 ml) salt To taste pepper Chicken wraps and toppings : 3 cups (750 ml) cooked chicken, diced 1 cup (250 ml) fresh strawberries for garnish 1 cup (250 ml) mint leaves for garnish 4-8 large lettuce leaves
    Chicken wraps with pickled fennel and parsley mayo

    Chicken wraps with pickled fennel and parsley mayo

    Rate this recipe
    3 Votes
    4
    Main course
    0:30
    Preparation
    0:00
    COOKING
    24:30
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection

    • Pickled fennel:
    • 1/2 cup
      (125 ml)
      boiling water
    • 1 cup
      (250 ml)
      white vinegar
    • 3 tablespoons
      (45 ml)
      sugar
    • 1
      small red onion, thinly sliced
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    • 1
      small fennel bulb, chopped (with green part)

    • A few coriander seeds
    • 1/2 teaspoon
      (2,5 ml)
      red pepper flakes

    • zest of an orange
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    •
      Parsley mayo :
    • 1/2 cup
      (125 ml)
      mayonnaise
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    • 1/2 cup
      (125 ml)
      baby spinach, tossed
    • 1/2 cup
      (125 ml)
      parsley, tossed
    • 1
      small garlic clove, chopped
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    • 1 tablespoon
      (15 ml)
      lime juice
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    • 1 teaspoon
      (5 ml)
      Dijon mustard
    • 2 teaspoons
      (10 ml)
      maple syrup
    • 1/4 teaspoon
      (1,25 ml)
      salt
    • To taste
      pepper

    • Chicken wraps and toppings :
    • 3 cups
      (750 ml)
      cooked chicken, diced
    • 1 cup
      (250 ml)
      fresh strawberries for garnish
    • 1 cup
      (250 ml)
      mint leaves for garnish
    • 4-8
      large lettuce leaves
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    Imprimer ma sélection

    Preparation

    Pickled fennel :

    Pour the boiling water and vinegar into a large Mason jar. Add the sugar and stir until dissolved. Add the remaining ingredients and marinate in the fridge for at least 1 hour. (Let marinate for 24 hours for maximum flavour).

    Parsley mayo :

    In a narrow container, use a handheld blender to combine all the ingredients for the mayo until you get a smooth texture.

    Chicken mixture :

    Place the chicken in a bowl and combine with the mayo. Set aside.

    Assembly :

    Top the lettuce with the chicken mixture, pickled fennel, strawberries, and mint.

    Serve and enjoy the flavours of summer!

    Source K pour Katrine

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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