Crispy Chicken and Broccoli Wraps with Pesto and Cheese Video
These wraps are filled with chicken, broccoli, spinach, pesto, and cheese, and are briefly baked until crispy. They remain a simple wrap meal but with plenty of vegetables and a distinct pesto-cheese flavour.
Method
- Preheat the oven to 220 °C. Line a baking tray with baking paper.
- Cut the chicken fillet into small pieces and chop the onion. Chop the broccoli smaller so that the filling fits easily into the wraps.
- Heat 1 tbsp of olive oil in a frying pan and cook the chicken with the onion for 5 to 6 minutes until the chicken is cooked through.
- Add the broccoli and cook for another 3 minutes. Stir in the spinach and let it wilt briefly.
- Remove the pan from the heat. Stir the pesto and half of the grated cheese into the warm filling. Season with pepper and a little salt.
- Divide the filling among the Santa Maria wholemeal tortillas, roll them tightly, and place them seam-side down on the baking tray.
- Brush the tops lightly with the remaining olive oil and sprinkle the remaining cheese over.
- Bake the wraps in the oven for 8 to 10 minutes until lightly crispy and golden brown.
Veggie swap. Replace the chicken with 380 gr drained chickpeas and mash some roughly into the pesto for a hearty filling.
Tip. Do not overfill the wraps; two slightly flatter wraps will be crispier than one overstuffed one.