· By Julia Boase
Classic Chicken wrap
So your kids have outgrown the humble Vegemite sandwich in their lunch box but not you're lacking in ideas for sandwiches fillings? I don't think you can go past a classic chicken filling. A good classic chicken sandwich or wrap would usually include walnuts, but to keep things nut free for school we've subbed them out for sunflower seeds instead (it adds a nice crunch and texture to the wrap).
You can make this filling and keep it in the fridge in an air tight container for around 2-3 days which makes for some speedy lunch box packing!
Chicken breast poached - to poach submerge a chicken breast in chicken stock, add 2 bays leaves and bring to the boil. Reduce heat to a simmer and leave for about 10 mins. Take off the heat and leave chicken breast in liquid for 30 - 60mins. Remove chicken breast from liquid and shred with a fork. We then further chopped the meat into smaller pieces.
1 stick of celery finely diced
1/4 red onion finely diced
1 TBS dill fronds chopped
2 TBS sunflower seeds
1/2 cup whole egg mayonnaise
Salt + pepper
Add all ingredients to a bowl and mix well. Season to taste with salt and pepper.
Assemble your wrap/roll or sandwich. We started with a Helga's wholemeal wrap, then layered some baby spinach (this acts as a layer between the wet filling and the wrap, stopping it from going soggy), a strip of crunchy dry cured and smoked bacon and finally the chicken filling. To hold it altogether and make for easier eating come lunch time I like to hold it altogether with some brown baking paper, but a wrap band or beeswax would work too.