Chicken, pesto and mozzarella wrap recipe
This simple recipe is a great picnic addition and your little ones can help to spread the pesto and top the tortillas.
Prep time
5 mins
Serves
8
Difficulty
Easy
- 4 wholewheat or seeded tortillas
- 2 tablespoons pesto (either store-bought or homemade)
- 150g cooked chicken, shredded
- 125g mozzarella cheese, thinly sliced
- 50g spinach
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Place the tortillas on the kitchen surface and spread half a tablespoon of pesto over each one. Top each one with a quarter of the shredded chicken and mozzarella.
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Evenly scatter over the spinach and tightly roll up each tortilla. Cut in half to serve.
Have you tried?
Making risotto from scratch can be a bit of a faff, so why not let us do the hard work for you? Our yummy Chicken & Veg Risotto is made with tender pieces of chicken, tomatoes, butternut squash and sweet potato, all mixed together with softly cooked risotto rice and a little sprinkle of Cheddar cheese. It's a great introduction to exciting new textures and we've made sure the pieces of veg are just the right size, so even the most selective eaters can give it a go.
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