Chicken & Pesto Wraps

Chicken & Pesto Wraps

Homemade wraps and filling combine in culinary harmony.


For the wraps:

  • 400g plain flour
  • 1 large egg (63-73g)
  • 300ml milk
  • ½ tbsp of salt
  • Vegetable oil

For the filling:

  • 6 tbsp pesto
  • 2 chicken fillets, cooked and shredded
  • 75g gruyere cheese, grated
  • 50g parmesan, grated
  • 1 handful of cherry tomatoes, chopped
  • 1 handful of basil leaves, shredded


To make the wraps:

  1. Mix the egg and milk in a jug.
  2. Sift the flour and salt into the bowl.
  3. Mix at medium speed. Gradually add the liquid, then increase speed and whisk for a minute or so, till smooth and light.
  4. Drop small amounts of the mixture into a hot, lightly oiled pan.
  5. Cook for a minute on each side or till golden brown.
  6. Set aside and keep warm.

Add the filling:

  1. Spread the wraps with pesto, chicken, tomatoes, and basil. Season with black pepper.
  2. Roll the wraps, put them in an ovenproof dish, and sprinkle with the two cheeses.
  3. Grill till golden and bubbling.