Creamy Pesto Chicken Wrap

Ingredients: The ingredient amounts are for one servings.

• Chicken Breast 1 (125g or 4.4oz)
• Garlic Powder ½ tsp
• Cherry Tomato 5
• Tortilla Wrap 1 8-inch
• Sundried Tomato 30g or 1oz
• Mozzarella 25g or 0.9, reduced fat
• Light Cream Cheese 25g or 0.9oz
• Spinach 20g or 0.7oz
• Green Pesto 2 tsp
• Mixed Herbs ½ tsp

Instructions:

Heat a non-stick frying pan over medium heat and mist with cooking spray or a
drizzle of olive oil. Add the cubed chicken breast and cherry tomato halves. Fry for
6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked
through.

Sprinkle over the garlic granules and Italian herbs, then add the handful of
spinach. Stir and cook for 1 to 2 minutes until the spinach has just wilted.

Transfer the chicken mixture to a bowl. Add the chopped sundried tomatoes,
cream cheese, pesto, and grated mozzarella. Stir everything together until well
combined and the cheeses begin to melt slightly from the heat.

Spoon the mixture into the centre of the wrap, leaving a border around the edges.
Fold in both sides, then roll up tightly from the bottom to form a secure wrap.

Return the same pan to medium heat and mist again with cooking spray. Place
the wrap seam-side down in the pan and cook for 2 to 3 minutes per side,
pressing gently with a spatula, until golden brown and crispy on all sides

.
Remove the wrap from the pan and let it rest for 5 minutes — this is important, as it
allows the filling to set and avoids everything spilling out. Slice in half and enjoy.