Roast Chicken Tortillas with Pesto
with cherry tomatoes and lettuce | 2 servings
Tags:
Recipe
Allergens:
Tarwe
•Cashewnoten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Flour tortillas
(Contains: Tarwe May be present: Mosterd, Soja)
40 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
40 g
Mixed leaves of radicchio, arugula & lettuce
120 g
Roast chicken slices
125 g
Red cherry tomatoes
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
2 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2123 kJ
Calories507 kcal
Fat26.1 g
Saturated Fat3.7 g
Carbohydrate46.7 g
Sugar4.3 g
Dietary Fiber4 g
Protein19.7 g
Salt2.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Stove
•Salad Bowl
•Aluminum Foil
Cooking Steps
1
- Preheat the oven to 180°C.
- Halve the cherry tomatoes.
- In a salad bowl, combine the pesto, mayonnaise, and white wine vinegar. Add the sundried tomatoes and lettuce, and mix everything together.
2
- Wrap the tortillas in aluminum foil, then put them in the oven for 3 – 4 minutes.
3
- Fill the wraps with the salad, cherry tomatoes and roast chicken fillet.