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Ingredients

Chicken and Beansprout

  • 1 lettuce
  • 2 tbsp light mayonnaise
  • 2 tsp plum sauce
  • 1/2 tsp lemon juice
  • 50 sliced cooked chicken
  • 50 g beansprouts (2 kiddies handfuls)

Chicken and Sweetcorn

  • 3 tbsp canned sweetcorn drained
  • 1 spring onion, sliced
  • 2 tbsp light mayonnaise
  • squeeze of lemon juice
  • 4 gem lettuce leaves

Prawn

  • 4 gem lettuce leaves
  • 100 g small cooked prawns
  • 2 tbsp light mayonnaise
  • 1 tbsp tomato ketchup
  • a little paprika

Tuna Mix

  • 4 gem lettuce leaves
  • 2 tbsp crème fraiche or mayonnaise
  • 1 tbsp ketchup
  • 1/2 tsp lemon juice
  • 1 x 185 g canned tuna drained
  • 2 spring onions, slice
  • 1/4 (2 tbsp) red pepper, diced
  • 2 tbsp drained sweetcorn

Method

Chicken and Beansprout

  1. Mix the mayonnaise, plum sauce and lemon juice together in a large bowl.
  2. Shred the chicken with your fingers and add to the bowl with the beansprouts.
  3. Mix everything together and season with a little salt and pepper.
  4. Taste and add little more salt and pepper or lemon juice as you like.

Chicken and Sweetcorn

  1. Tear the chicken into little shreds with your fingers.
  2. Put in a medium bowl and mix in the sweetcorn, spring onion and mayonnaise plus a little salt and pepper to taste.
  3. Add a squeeze of lemon juice (1/4 tsp quarter) and taste.
  4. Add a bit more lemon juice if you like the mixture to be more lemony.
  5. Spoon the filling into lettuce leaves.

Prawn

  1. Mix the prawns with the mayonnaise and ketchup.
  2. Spoon the filling into the lettuce leaves and roll up.

Tuna Mix

  1. Mix the crème fraiche or mayonnaise with the ketchup and lemon juice in a large bowl.
  2. Flake the tuna with a fork and add to the bowl with the spring onion, red pepper and sweetcorn.
  3. Add salt and pepper and mix together.
  4. Taste and add more salt, pepper or lemon juice as you like.
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