Ingredients
Serves 1 (contains approximately 421 kcal)
- 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
Method
- 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.
