• 4 Medium Tortilla Wraps
  • 1 cup of Chicken Pieces
  • 4 tbsp Fresh Basil Pesto
  • 4 Handfuls of Spinach
  • 100g (grated) Kerrygold Mature Cheddar


Place wrap on chopping board. Spread pesto on a wrap with the back of a spoon.

Add chicken, cheese and pesto on the middle of the wrap.

Fold wrap up at the bottom and then fold by overlapping the sides.

Place wrap upright in toaster and toast until golden brown otherwise melt a little butter in a frying pan and fry wrap until golden brown and cheese has melted.

Serve with a quick salad of thinly sliced apples, rocket, feta and toasted seeds.

Drizzle with olive oil and sprinkle with salt.

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