Chicken Pita Salad with Pesto

PREP 10 MIN COOK  5 MIN

INGREDIENTS based on 1 serving

olive oil spray

1 wholemeal (or gluten-free) wrap 

75g barbecue chicken-skinless shredded

1⁄2 carrot (medium) shaved in ribbons

1 tbs frozen peas defrosted

40g baby spinach leaves 

2 tsp lemon juice 

salt & pepper, to taste

2 tsp basil pesto 

METHOD

Heat a small non-stick frypan over medium heat. Spray wrap with oil and cook for a few minutes each side until golden.

Meanwhile toss chicken, carrot, peas and spinach with lemon juice and season with salt and pepper.

Tear cooked wrap into pieces and toss with salad.

Transfer to a serving bowl and serve with pesto.

NUTRITION

Energy (kJ) 1328 kJ / 317 cals

Protein 26.9 g

Fat 8 g

Sat. Fat 1.6 g

Carbs 31.3 g

Sugar 3.1 g

Fibre 4.8 g