Pesto Chicken Wrap With Mozzarella & Tomato
This pesto chicken wrap with mozzarella & tomato is a quick and tasty option for a fuss-free lunch.
Equipment
- Griddle Pan
Ingredients
Wrap Ingredients
- 1 medium tortilla wrap
- 150 g cooked chicken chopped or shredded
- 50 g mozzarella torn into small pieces
- 1 tablespoon basil pesto
- 1 teaspoon mayo
- 2 slices tomato
Instructions
Preparation Steps
- Mix the pesto and mayo in a small bowl.
- Spread the pesto mayo over the centre of the wrap, then add the cooked chopped chicken, sliced tomatoes, and torn mozzarella.
- Fold in the sides, then roll up tightly from the bottom.
- Toast in a dry griddle pan for 3–4 mins each side, until golden and the cheese has melted.
- Slice and serve while hot.
Notes
Pizza mozzarella is best for this – it melts nicely without making the wrap soggy. Toast the wrap seam-side down first to stop it unravelling. If your wrap feels stiff or cracks when rolling, pop it in the microwave for 10 seconds to soften. Let the wrap sit for a minute after toasting – it’ll be easier to slice without everything falling out. No griddle pan? A regular frying pan will still give you that lovely golden finish.
Nutrition
Serving: 1wrapCalories: 586kcalCarbohydrates: 19gProtein: 61gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 170mgSodium: 816mgPotassium: 588mgFiber: 2gSugar: 4gVitamin A: 1129IUVitamin C: 7mgCalcium: 349mgIron: 3mg
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