https://www.olivemagazine.com/recipes/quick-and-easy/grilled-chicken-wraps/
Ingredients
- 1 Chicken Boneless, grilled, then shredded
- 2 Wholemeal Tortilla Wraps
- 20g Rocket Leaves
- 5 Cherry Tomatoes, roughly chopped
For the Zhouggiu (Pesto)
- 20g Blanched Almonds
- 1 Garlic Clove, roughly chopped
- Fresh Flat Leaf Parsley, a handful
- Mint Leaves. a large handful
- 1 1/2 tsp White Balsamic Vinegar
- 1 lemon, juice and 1/2 tsp zest
- 2 tbsp Extra Virgin Olive Oil
Method
- 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.
- Blend 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.
- 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.