• 1 small garlic clove, or 1 tsp garlic granules
  • 2 anchovies in oil
  • 4 tbsp mayonnaise
  • 15g parmesan, grated
  • 1 tsp Dijon mustard
  • 2 tsp giardiniera pickling liquid
  • 2 large flour tortillas
  • 1 leftover garlic & parmesan breaded chicken breast, sliced (see recipe below)
  • 1 romaine lettuce, roughly chopped
  • 75g leftover giardiniera, roughly chopped


  • STEP 1

    Bash together the garlic and anchovies using a pestle and mortar to create a thick paste. Transfer to a bowl and stir in the mayonnaise, parmesan, mustard and a splash of the leftover giardiniera pickling liquid. Season with salt, pepper and a bit more pickling liquid, if needed.

  • STEP 2

    Spread the dressing over the tortillas, leaving a border, then dot over the sliced chicken leftovers, lettuce and the leftover drained giardiniera. Wrap up tightly, folding the ends in so everything stays in place.

Goes well with


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