Chicken wraps with greens and cherry tomatoes

Grilled chicken wraps

  • serves 2
  • Easy

Zhoggiu is a Sicilian mint and nut pesto that adds moisture and colour to these chicken wraps. On the table in 20 minutes and less than 500 calories per serving, it's a great lunchtime option


Want to make your own tortilla wraps? See our recipe for wholemeal flatbreads to use for this recipe.



  • ready-grilled chicken breast 1 (150g), shredded
  • wholemeal tortilla wraps 2
  • rocket leaves 20g
  • cherry tomatoes 5, roughly chopped


  • blanched almonds 20g
  • garlic 1 clove, roughly chopped
  • flat-leaf parsley large handful
  • mint large handful of leaves
  • white balsamic or sherry vinegar 1½ tsp
  • lemon 1, zested to make ½ tsp
  • extra-virgin olive oil 2 tbsp


  • Step 1

    Toast the almonds in a small frying pan over a low-medium heat, stirring often for 3 minutes until they are slightly golden. Transfer immediately to a chopping board to cool. Roughly chop, then tip into a food processor along with the remaining zhoggiu ingredients, except the olive oil. Pulse until combined but not completely smooth, retaining a little texture.

  • Step 2

    Whizz the mixture and drizzle in the olive oil until it emulsifies and the sauce has thickened. If the sauce seems a little too thick, blitz in 1-1½ tbsp of water. Scrape into a large bowl and season to taste. Add the shredded chicken and toss with the sauce to coat. Season.

  • Step 3

    Lay out the tortilla wraps and top each with the rocket and cherry tomatoes. Divide the chicken mixture between the two, then wrap each tortilla. Wrap in foil if not eating straight away.

More ways with chicken

A chicken chasseur with cheese and roasted garlic mash

Nutritional Information

  • Kcals 405
  • Fat 21.3g
  • Saturates 3g
  • Carbs 20g
  • Sugars 4.2g
  • Fibre 2.9g
  • Protein 31.7g
  • Salt 0.5g