Chicken Pesto Breakfast Wrap

Fresh avocado, tender chicken and gooey mozzarella wrapped in golden tortilla perfection

Serves 4

Ingredients:

2 large flour tortillas

1.8 oz. (50g) mozzarella

cheese, grated

6 tbsp. basil pesto, store-

bought or homemade

7 oz. (200g) shredded cooked

chicken

2.8 oz. (80g) canned artichoke

hearts, chopped, drained

1 avocado, sliced

2 tsp. Italian seasoning

handful basil leaves, to serve

Method:

In the center of each tortilla, place a layer of the mozzarella, basil

pesto, shredded chicken, artichoke hearts and sliced avocado.

Sprinkle over some Italian seasoning and top with fresh basil

leaves.

Preheat a grill pan over medium-high heat. Fold the sides of the

tortilla inwards and roll it up like a burrito. Grill the wraps for 4-6

minutes on each side, or until golden brown and crispy.

Serve warm from the grill.