Mediterranean-Style Chicken and Sun-Dried Tomato Wraps

    6 hours 25 min

    These wraps are perfect for a light lunch. The chicken is marinated in a sun-dried pesto, then grilled and wrapped in a flour tortilla with sun-dried tomatoes, fresh spinach and feta cheese.

    2 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breast fillets, sliced into 1cm strips
    • 4 tablespoons sun-dried tomato pesto
    • 8 sun-dried tomatoes (not oil packed)
    • 250ml boiling water
    • 2 teaspoons olive oil
    • 4 flour tortillas
    • 4 teaspoons sun-dried tomato pesto for spreading
    • 50g feta cheese, crumbled
    • 200g fresh young leaf/baby spinach

    Prep:15min  ›  Cook:10min  ›  Extra time:6hr marinating  ›  Ready in:6hr25min 

    1. Coat the chicken breasts with pesto and place into a shallow dish, cover and allow to marinate in the refrigerator for 6 hours or overnight.
    2. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain and cut tomatoes into thin slices.
    3. In a medium frying pan, heat the oil until hot. Fry the chicken until cooked, about 5-6 minutes.
    4. Toss together the chicken, tomatoes, feta and spinach in a large bowl.
    5. Spread 1 teaspoon of pesto along the centre length of each tortilla. Divide the filling mix amongst the tortilla and wrap. Serve hot or cold.

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