Pesto Chicken Wrap:
Ingredients :
1 cooked chicken breast, shredded
2 tbsp soured cream, plain yogurt or mayo
2 tsp pesto
2 thin slices mild cheese, such as Edam
2 flour tortillas
handful chopped red pepper or sweetcorn kernels
lettuce leaves
Directions:
1. Mix together the shredded chicken, soured cream, yogurt or mayonnaise with the pesto. Season.
2. Lay a slice of cheese on each wrap, then divide the chicken mixture between them. Sprinkle with red pepper or sweetcorn, then top with the lettuce leaves. Be careful not to overfill or it will be tricky to contain all the filling. Wrap and roll each one, then pack in a lunchbox or tightly wrap in foil.
Basil Pesto Sauce:
2 cups fresh basil leaves
2 cloves garlic, minced
¼ cup pine nuts
½ cup olive oil
¼ cup parmesan cheese, freshly grated
salt and pepper
1. In the bowl of a food processor combine basil. garlic and pine nuts and pulse for 30 seconds.
2. Add olive oil slowly while the blade is still running until you reach the desired consistency.
3. Season with parmesan, salt, and pepper.
4. Refrigerate for up to a week.
5. Enjoy!
Steak Wrap:
2 tbsp mayonnaise
1 tsp prepared horseradish
3-4 oz steak, thinly sliced OR sliced roast beef
½ cup arugula
½ red bell pepper, cut into strips
In a small bowl combine mayonnaise and horseradish.
On a large tortilla layer horseradish mayo, arugula, red pepper and
beef.
Wrap and enjoy it!
Avocado & Egg Salad Wrap
3 eggs, boiled, peeled and chopped
2 tbsp Greek yogurt
½ lemon, juiced
¼ cup celery, finely diced
¼ cup green onion, finely diced
salt and pepper
tomato slices
avocado slices
In a medium bowl mix eggs, green onion, celery, yogurt, lemon juice, salt, and pepper.
On a large tortilla layer tomato, avocado and egg mixture.
Wrap and enjoy it!