Folded Pesto Chicken Tortilla Wraps
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Folded Pesto Chicken Tortilla Wraps
Ingredients
- 1 large tortilla wrap, wholemeal
- 1 tbsp pesto 50g chicken, cooked and shredded or chopped
- 30g cheddar cheese, grated
- 1 tomato, sliced
- 1 handful of baby spinach
- Side salad of your choice
Instructions
- Place the tortilla on a chopping board. With a sharp knife or kitchen scissors make a single cut starting in the centre of the tortilla and going outward to the edge (imagine the wrap is a clock-face, position the cut at 3 o’clock).
- Visually divide the tortilla into 4 quarters. In the first quarter (under the cut line) spread the pesto and top with the cooked chicken.
- In the second quarter place the cheese.
- Put the tomato slices in the third and the baby spinach in the fourth.
- Carefully fold the chicken side onto the cheese, then onto the tomato and onto the spinach to create a triangle.
- Place on a frying pan or griddle pan on medium heat to melt the cheese and make the tortilla crispy.
Ingredients
- 1 large tortilla wrap, wholemeal
- 1 tbsp pesto 50g chicken, cooked and shredded or chopped
- 30g cheddar cheese, grated
- 1 tomato, sliced
- 1 handful of baby spinach
- Side salad of your choice
Instructions
- Place the tortilla on a chopping board. With a sharp knife or kitchen scissors make a single cut starting in the centre of the tortilla and going outward to the edge (imagine the wrap is a clock-face, position the cut at 3 o’clock).
- Visually divide the tortilla into 4 quarters. In the first quarter (under the cut line) spread the pesto and top with the cooked chicken.
- In the second quarter place the cheese.
- Put the tomato slices in the third and the baby spinach in the fourth.
- Carefully fold the chicken side onto the cheese, then onto the tomato and onto the spinach to create a triangle.
- Place on a frying pan or griddle pan on medium heat to melt the cheese and make the tortilla crispy.
