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Grilled chicken wraps

Name: Grilled chicken wraps
Total time: 20 min
Ingredients: 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; large handful; mint large handful of leaves; white balsamic or sherry vinegar 1½ tsp; lemon 1, zested to make ½ tsp; 2 tbsp

20 minutes
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

By Nadine Brown

Published: March 23, 2021 at 1:04 pm

Ingredients

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

ZHOGGIU

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

Method

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.