Chicken Pesto Wraps with Mozzarella and Spinach

Juicy chicken wraps with flavorful basil pesto, fresh spinach, mozzarella and tomatoes. Quick to make and perfect for an easy dinner.

By yumbelo · 3 servings · 30 minutes

Ingredients

• 1 Bund Basil
• 20 g Pine nuts
• 25 g Parmesan
• 1 Stück Garlic clove
• 4 EL Olive oil
• 400 g Chicken breast fillet
• 3 Stück Wheat tortillas (large)
• 100 g Baby spinach
• 125 g Mozzarella
• 2 Stück Tomatoes
• 1 Stück Red bell pepper
• 1 Prise Chili flakes
• Salt
• Pepper

Method

1. Pick the basil leaves off the stems and blend them with the pine nuts, Parmesan, garlic, 3 tbsp olive oil and a pinch of salt in a blender or with an immersion blender into a coarse pesto.
2. Pat the chicken breast fillet dry and season with salt, pepper and chili flakes.
3. Heat the remaining olive oil in a pan and fry the chicken over medium to high heat for about 5 to 6 minutes per side until golden brown and cooked through. Then remove, let rest briefly and cut into thin strips.
4. Deseed the bell pepper and cut into fine strips. Slice the tomatoes. Drain the mozzarella and slice it.
5. Warm the tortillas briefly in the oven at 150 degrees or in a dry pan until pliable.
6. Spread each tortilla thinly with one tablespoon of pesto, layer with spinach, bell pepper, chicken, tomato and mozzarella, and roll up tightly.
7. Cut the wraps in half and serve immediately, or briefly toast them in the pan before serving.