High-Protein Chicken Pesto Wraps

Ingredients

• 1 Tbsp olive oil
• 3 large chicken breasts, halved
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tsp dried Italian herbs
• 1/2 tsp chili flakes (optional)
• Salt and pepper
• 2 baby cos (romaine) lettuce, shredded and washed
• 120g cherry tomatoes, halved or quartered
• 3/4 cup low fat mayonnaise
• 2 garlic cloves, minced
• 20g Parmesan cheese, freshly grated
• 1 Tbsp capers, drained and chopped
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 5 wraps of choice
• 5g pine nuts, toasted
• 5g Parmigiano Reggiano, freshly grated
• 1-2 garlic cloves
• 2 cups basil, picked
• 3 Tbsp extra virgin olive oil
• 1/2 lemon, juiced
• Extra virgin olive oil to adjust consistency
• Salt and pepper

Method

1. Place halved chicken breasts in a bowl and add onion powder, garlic powder, dried Italian herbs, chili flakes, salt, and pepper. Mix well.
2. Heat olive oil in a pan over medium-high heat and sear chicken for 3 1/2 minutes on each side. Remove, rest, then slice or dice.
3. Add pine nuts, Parmigiano Reggiano, garlic, basil, and lemon juice to a blender and blitz to form a paste.
4. Slowly pour extra virgin olive oil into the blender until a thick but pourable pesto paste forms. Season to taste.
5. Mix half of the pesto with the cooked chicken.
6. In a bowl, combine mayonnaise, minced garlic, Parmesan cheese, capers, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper to make the sauce.
7. Add lettuce, cherry tomatoes, and avocado to a bowl and mix with 2/3 of the sauce to coat.
8. Spread remaining sauce and pesto over the wraps.
9. Add the lettuce, tomato, avocado mix, and pesto chicken onto the wraps.
10. Wrap tightly and serve fresh or toasted.
11. Store wraps in the fridge for up to four days. Freeze chicken pesto mix separately for best results.