Pesto Chicken & Sundried Tomato Wraps
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Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories471.1 kcal (24%)
Total Fat26.6 g (38%)
Carbs34.3 g (13%)
Sugars6.9 g (8%)
Protein25.9 g (52%)
Sodium745.1 mg (37%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Cook the Chicken
Step 1
Pat the chicken breasts dry with kitchen paper.
Step 2
Slice each one horizontally (so they’re thinner and cook evenly) — you’ll get 6 thinner pieces total.
Step 3
Season both sides with salt, pepper, and optional garlic powder or herbs.
Step 4
Place a large non-stick frying pan over medium-high heat.
Step 5
Add 1 tbsp olive oil and let it heat until shimmering.
Step 6
Add the chicken to the pan (don’t overcrowd — do it in two batches if needed).
Step 7
Cook for 5–6 minutes per side, or until golden brown and cooked through.
Step 8
Transfer to a plate and let rest for 5 minutes — this keeps it juicy.
Step 9
Slice thinly for the wraps.
Make the Pesto Filling
Step 10
In a bowl, mix pesto, chopped sundried tomatoes, and mayonnaise/Greek yoghurt.
Step 11
Taste and adjust — add a bit of lemon juice or black pepper if needed.
Assemble the Wraps
Step 12
Lay out your five tortillas. Spread about 1 tbsp of the pesto mixture down the centre of each wrap.
Step 13
Add spinach leaves, then top with sliced chicken. Sprinkle with a little cheese if using.
Step 14
Roll tightly and cut in half if you like.
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