Roast Chicken & Sundried Tomato Wraps
with mixed greens, cherry tomatoes and pesto | 2 servings
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Tags:
Recipe
Allergens:
Tarwe
•Gluten
•Cashewnoten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Flour tortillas
(Contains: Tarwe, Gluten 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
30 g
Sundried 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)2180 kJ
Calories521 kcal
Fat26.5 g
Saturated Fat3.7 g
Carbohydrate48.8 g
Sugar6.1 g
Dietary Fiber4.6 g
Protein19.8 g
Salt2.5 g
Potassium449.1 mg
Calcium11.4 mg
Iron0.7 mg
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
•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, then toss together.
2
- Wrap the tortillas in aluminium foil, then place them in the oven for 3 – 4 minutes.
3
- Fill each wrap with the salad, then add the cherry tomatoes and roast chicken slices.
- Roll up the tortillas and serve.
