Makes
4
Servings
Prep Time
20
Mins
Total Time
12
Mins
Ingredients
1
Barbecue chicken
4
Large Mission 25cm flour wraps
1
Large Carrot Shredded
2 ½
Cups (200g) Thinly shaved red cabbage
1
Cup Coriander sprigs
-
Kale & Spinach
2
Cups (70g) Firmly packed kale & spinach leaves (or spinach leaves)
1/3
Cup Flaked Almonds
¼
Cup Grated parmesan
2 tbs
Lemon Juice
½
Cup Olive oil
Directions
- To make kale & spinach pesto; combine leaves, almonds, parmesan and lemon juice in a food processor. Process until finely chopped. Add oil whilst processing until pesto forms. Season.
- Remove meat from chicken keeping breasts whole. Cut breast into slices and shred remaining meat.
- Place wraps on bench and spread each with ¼ cup of Hommus leaving a 2cm border. Spread 2 tablespoons of pesto on one side on top of Hommus. Top with chicken. Top with combined cabbage and carrot then coriander.
- Fold wrap over filling. Heat a large, greased, non-stick frying pan over a medium heat. Cook wraps, two at a time for 3-4 minutes each side or until golden. Serve.
TIP: wraps can also be rolled up burrito style, then toasted or left fresh. Great for lunchboxes.
TIP: Find combination bags of kale and baby spinach leaves in supermarket. You can use spinach leaves alone if preferred. Any left over pesto will keep in the fridge in a jar for 1 week with oil covering the surface.