Ingredients​

• 2 (about 140g each) white washed potatoes
• 60g (3/4 cup) shredded parmesan
• 2 rindless bacon rashers, halved crossways
• 80g (1/3 cup) whole-egg mayonnaise
• 1 anchovy fillet in oil, drained, finely chopped
• 1/2 tsp Dijon mustard
• 1 small garlic clove, crushed
• 6 baby cos lettuce leaves, washed, dried
• 1 cup (about 190g) shredded barbecued chicken
• 1/2 avocado, cut into thin wedges

Method​

• Step 1
  Preheat the oven to 180C/160C fan forced. Line a large baking tray with baking paper. Use a mandoline to thinly slice the potatoes crossways into 1mm-thick rounds. Place 5 rounds of potato in a row slightly overlapping at one end of the tray. Repeat with 4 more rows slightly overlapping the previous row, until you have a rectangle 15 x 20cm. Repeat to make another rectangle beside the first one.
• Step 2
  Spray the potato with oil and sprinkle with parmesan. Bake for 10 minutes or until the cheese is melted. Increase the oven temperature to 200C/180C fan forced. Bake for a further 8 minutes or until the wraps are golden and crisp. Remove from the oven and set aside on the tray to cool to room temperature.
• Step 3
  Meanwhile, cook the bacon in a frying pan over medium-high heat for 2-3 minutes each side or until golden and crisp. Combine the mayonnaise, anchovy, mustard and garlic in a bowl. Season.
• Step 4
  Turn the wraps over. Spread one side of each with the mayonnaise mixture. Top with the lettuce, bacon, chicken and avocado. Season. Fold the empty side of each potato wrap over the filling to serve.