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Posted: 20 November 2023
1 tablespoon red pesto (15g)
1 large wholegrain wrap (62g)
50g thinly sliced red pepper
3 cherry tomatoes, sliced (50g)
1 scallion, trimmed and finely chopped (17g)
75g cooked chicken slices
10g baby spinach leaves
1 tablespoon grated Cheddar cheese (15g)
Freshly ground black pepper
Heat a griddle or non-stick frying pan over a medium to high heat. Spread the pesto on the wrap. Add the red pepper, tomatoes and scallions down the middle. Scatter over the chicken, spinach and cheese. Season with pepper and then tuck in the top and bottom to fold into a parcel.
Place on the filled wrap griddle or frying pan and cook for about 2 minutes on each side until nicely toasted.
Cut the pesto chicken wrap in half and arrange on a plate to serve.
* Suitable for vegetarians if a plant-based chicken substitute is used instead of chicken
