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
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.
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 British 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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