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  • Writer's pictureChloë's Kitchen

Chicken Pesto, Sundried Tomato, Avocado & Arugula Wrap

I have made this for clients so many times and every time it is a huge hit! It's a delicious lunch that is assured to satisfy you for hours. I particularly love to grill the tortilla on a grill pan to make it extra yummy with that great crunch. And serve it with a creamy avocado pesto yogurt sauce to dip. It's definitely a keeper. You and your family are going to love it!



Recipe: Makes 2


For the marinade:


1 large organic chicken breast

4 tablespoons extra Virgin olive oil

2 tablespoons of balsamic vinegar

1 tsp salt

A few scrunches black pepper

1 tsp Italian seasoning

2 cloves garlic, crushed

1 tbsp honey


For the wrap:


2 burrito sized tortillas

1 avocado, smashed

2 tbsp pesto of choice

1.5 cups arugula

1/4 cup crumbled feta

4 tbsp sundried tomatoes, diced


For the sauce:


You can either make my pesto avocado yogurt sauce to dip in or you can make my balsamic honey dressing:


Pesto avocado yogurt sauce:


2 tbsp pesto

1/2 cup non fat Greek yogurt

1 tbsp parsley

Juice of 1/2 a lemon

1 avocado

1 tbsp olive oil

Salt/pep


Balsamic honey dressing:


2 tbsp Dijon mustard

1 clove garlic, crushed

1 tbsp honey

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil


How to make it:


Preheat oven to 350 F


Start by marinating your chicken breast in the marinade for about 10-20 minutes before you cook. You can be assembling all the ingredients and making the dressing of your choice while you do this.


If you are making the pesto yogurt avocado sauce, add it all in to a blender and blend until creamy and smooth. Scoop it all in to a bowl and use it for dipping. You can keep this in a Tupperware in the fridge for 3-4 days.


If you are making the balsamic dressing, start with your Dijon, crushed garlic, honey and balsamic vinegar in a bowl and whisk until it forms a paste. Then slowly drizzle in the olive oil to emulsify.


Grill your chicken on a cast iron skillet, on a medium high heat for 2-3 minutes on each side to get it nice and brown and then pop it in to a preheated oven for 10 minutes to finish cooking it which keeps it super juicy and tender. If it's a hot day and you don't want to put the oven on, just contribute to cook the chicken breast in the pan but for 6-7 minutes on each side.


While your chicken is finishing cooking, start on your wrap.


Heat your tortilla of choice in the microwave for 10 seconds to make it more pliable so it doesn't break when you roll it.


Put your pesto down first on your tortilla. Spread it out.


Then smash your avocado over the pesto and put in your arugula.


Next add over your diced sundried tomatoes and feta cheese.


Now thinly slice up your cooked chicken breast and add that over each tortilla.


Fold over either end and roll your tortilla.


Now in a skillet, add a little olive oil and get it hot.


Put the tortilla in fold side down and sear it for about 1 minute. Then flip it over and get it toasty on the other side too for another minute.


Take it out of the pan and cut it in half on a chopping board.


Serve warm with your dipping sauce and enjoy!

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