Grilled chicken and zhoggiu wraps
Zhoggiu is a Sicilian mint and nut pesto, great as a dip, with lamb or in lunch wraps with grilled meat or fish.
20 MINUTES | SERVES 2 | EASY |
ready-grilled chicken breast 1 (150g), shredded wholemeal tortilla wraps 2 rocket leaves 20g
cherry tomatoes 5, roughly chopped ZHOGGIU
blanched almonds 20g
garlic 1 clove, roughly chopped
flat-leaf parsley large handful
mint large handful of leaves white balsamic or sherry vinegar 1½ tsp
lemon 1, zested to make ½ tsp
extra-virgin olive oil 2 tbsp
1 Toast the almonds in a small frying pan over a low-medium heat, stirring often for 3 minutes until they are slightly golden. Transfer immediately to a chopping board to cool. Roughly chop, then tip into a food processor along with the remaining zhoggiu ingredients, except the olive oil. Pulse until combined but not completely smooth, retaining a little texture.
2 Whizz the mixture and drizzle in the olive oil until it emulsifies and the sauce has thickened. If the sauce seems a little too thick, blitz in 1-1½ tbsp of water. Scrape into a large bowl and season to taste. Add the shredded chicken and toss with the sauce to coat. Season.
3 Lay out the tortilla wraps and top each with the rocket and cherry tomatoes. Divide the chicken mixture between the two, then wrap each tortilla. Wrap in foil if not eating straight away.
PER SERVING 405 kcals | fat 21.3G saturates 3G | carbs 20G | sugars 4.2G fibre 2.9G | protein 31.7G | salt 0.5G
Nadine Brown is a recipe writer and food editor with six years of experience writing healthy recipes. There’s always an interesting, nourishing bowl of food at her table. Find her on Instagram @n0sh.17.
Omagazine.com • Head to Omagazine.com for more high-protein meal ideas, including chorizo frittata and sesame-crusted tuna.