Make great Grilled Chicken Pesto Wraps with leftover chicken you have at home! This wrap captures all of the delectable flavours from your wrap by spreading a bit of pesto sauce on the wrap. Additionally, with this leftover recipe, it means you do not have to throw away the leftover chicken you have been keeping in the fridge. Furthermore, this recipe is simple and easy. You can make it to your liking as wrap are always versatile for you to explore more flavours.
Also, we will not put any measurements in this recipe as we promise you, this is super versatile so follow your taste buds!
- leftover chicken (ensure it is boneless)
- Gluten-Free Wraps
- lemon juice
- choice of vegetables
Firstly, add the pesto sauce in a large nonstick pan. Add in the leftover chicken and coat the pesto sauce thoroughly. Squeeze a little lemon juice in the pan and mix thoroughly. The acidity in the lemon juice will help enhance the herby flavours of the pesto sauce. Also, do season the mixture to your liking by adding some chilli red flakes or salt and pepper.
On a flat surface, place your wrap and spoon the mixture on top of the wrap. Additionally, ensure the mixture is placed on the middle and spread the mixture lengthwise. Leave about an inch on the end. Sprinkle the cheese and nuts on top. Fold in the 1″ over the filling and then fold in the long ends to cover it. Ensure that it is wrapped good.
Heat up your panini press grill (or on a large pan also is fine). Drizzle a bit of butter or oil and place the wrap on it. Close the panini press and cook for 3-4 minutes. Ensure that when you open the press, it is golden brown! Once cooked, cut the wrap and serve!