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Roast Chicken & Sundried Tomato Wraps

Roast Chicken & Sundried Tomato Wraps

with mixed greens, cherry tomatoes and pesto | 2 servings

2.5(22)

Calories

:

521 kcal

Protein

:

19.8g protein

Total

:

10 minutes

Difficulty

:

Easy

Recipe

Allergens:

Tarwe
Gluten
Cashewnoten
Melk (inclusief lactose)
Mosterd
Soja
May contain traces of allergens
Pinda's
Noten

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

Prepare

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.

Heat the tortillas

2

Wrap the tortillas in aluminium foil, then place them in the oven for 3 – 4 minutes.

Serve

3

Fill each wrap with the salad, then add the cherry tomatoes and roast chicken slices.
Roll up the tortillas and serve.

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