Crispy Chicken Pesto Wrap

Steps

1. 1Pat the chicken dry and season with salt and pepper. Dry chicken browns instead of steaming.
2. 2Heat the olive oil in a pan over medium-high heat and cook the chicken 5–6 minutes, turning once, until golden outside and no longer pink in the centre.
3. 3Off the heat, stir through 2 tbsp of the pesto and the lemon juice so every piece is coated.
4. 4Lay the tortillas flat, spread the remaining pesto down the middle, then add spinach, chicken and mozzarella. Leave a 3 cm border so nothing escapes.
5. 5Fold in the sides and roll tightly into a parcel, seam-side down.
6. 6Wipe the pan, set it over medium heat, and griddle the wraps 2–3 minutes per side, pressing lightly, until crisp with dark golden patches and the cheese has melted.
7. 7Rest 1 minute, then cut on the diagonal so the filling holds together.

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