Name: Grilled chicken wraps
Total time: 20 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 (150g) ready-grilled chicken breast, shredded; 2 wholemeal tortilla wraps; 20g rocket leaves; 5 cherry tomatoes, roughly chopped; 20g blanched almonds; 1 clove garlic, roughly chopped; large handful flat-leaf parsley; large handful of leaves mint; 1½ tsp white balsamic or sherry vinegar; 1 lemon, zested to make ½ tsp; 2 tbsp extra-virgin olive oil

Herby Grilled Chicken Wraps with Rocket and Tomatoes

1 (150g) ready-grilled chicken breast
shredded
2 wholemeal tortilla wraps
20g rocket leaves
5 cherry tomatoes
roughly chopped

ZHOGGIU

20g blanched almonds
1 clove garlic
roughly chopped
large handful flat-leaf parsley
large handful of leaves mint
1½ tsp white balsamic or sherry vinegar
1 lemon
zested to make ½ tsp
2 tbsp extra-virgin olive oil

Method

step 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.
step 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.
step 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.