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Sundried Tomato and Basil Chicken Wraps
A quick and simple dinner or lunch option that uses the perfect complement of creamy avo, chicken and tangy sundried tomato dressing!
Serves 4 | Preparation Time: 20 mins | Cooking Time: 10 mins
Ingredients
- ½ Cucumber, sliced
- 2 Tomatoes, sliced
- 1 Ripe avocado, sliced
- 1 Pack assorted salad leaves, washed
- 120 millilitre Cream cheese
- 4 Flour tortillas
- 400 gram Chicken fillet, sliced into strips
- 20 millilitre Basil pesto
- 125 millilitre KNORR Greek Vinaigrette Salad Dressing
- 4 Sundried tomatoes in oil, roughly chopped
Instructions
- 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, cucumber and sundried tomatoes.
- Drizzle remaining salad dressing over the filling and top with basil pesto.
- Roll up tightly and serve.
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