Creamy Pesto Chicken Wrap

Ingredients

• 450 g cooked chicken (leftover rotisserie chicken recommended; range of 400-500g)
• 80 g baby spinach
• 200 g smooth cottage cheese (can substitute with cream cheese)
• 80 g pesto
• 80 g feta cheese
• 4 tortilla wraps

Steps

1. 1

   In a large mixing bowl, combine the cooked chicken, baby spinach, smooth cottage cheese (or cream cheese), pesto, and feta cheese.

2. 2

   Mix the filling ingredients thoroughly until well combined and the chicken is evenly coated in the creamy pesto mixture.

3. 3

   Lay out the 4 tortilla wraps and divide the chicken mixture evenly among them.

4. 4

   Wrap each tortilla tightly, tucking in the sides to secure the filling.

5. 5

   Store the wraps in an airtight container in the refrigerator. For extra protection against sogginess, you can wrap each individual wrap in baking paper or foil.

6. 6

   When ready to eat, pan fry the wraps in a skillet over medium heat or place them in an air fryer until the exterior is golden brown and crispy on both sides.

Notes

Optional addition: You can add baby tomatoes to the filling, but ensure you remove as much liquid/seeds as possible to prevent the wraps from becoming soggy during storage.

Nutrition per serving

• lunch
• meal prep
• high protein
• healthy
• chicken wrap
• easy recipes