Sundried Tomato and Basil Chicken Wraps2016-05-24
- Servings : 4
- Prep Time : 25m
- Cook Time : 10m
- Ready In : 35m
- 400g chicken fillet, sliced into strips
- 125ml KNORR Sundried Tomato and Olive Oil Salad Dressing
- 4 flour tortillas
- 120ml cream cheese
- 1 pack assorted salad leaves, washed
- 1 ripe avocado, sliced
- 2 tomatoes, sliced
- ½ cucumber, sliced
- 20ml basil pesto
Place the chicken in a bowl and pour over half of the salad dressing.
Cover the bowl and allow to marinate in the fridge for 20 minutes.
Heat a pan and fry the chicken until cooked through then set aside and allow to cool.
Spread the cream cheese evenly over the wraps then top with desired amount of salad leaves.
Divide the cooked chicken evenly between the four wraps and top with sliced avocado, tomato and cucumber.
Drizzle remaining salad dressing over the filling and top with basil pesto. Roll up tightly and serve.