Lunch recipe
Quick chicken wraps with peppers, lettuce, green pesto, lemon, cherry tomatoes, and parsley.
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Ingredients
frying pan, mixing bowl, knife, chopping board
Method
Slice the chicken breast fillets into thin strips, slice the peppers, shred the lettuce, halve the cherry tomatoes, and chop the parsley.
Toss the chicken with 1 tablespoon olive oil, black pepper, lemon zest, and a pinch of salt until evenly coated.
Heat a frying pan over a medium-high heat and cook the chicken for 5 to 6 minutes, turning often, until golden outside and steaming hot with no pink in the thickest strips.
Add the peppers to the pan and cook for 3 to 4 minutes until glossy and just softened, then take the pan off the heat.
Stir in the green pesto, 1 tablespoon lemon juice, and parsley so the chicken and peppers are lightly coated.
Warm the tortilla wraps, then fill with lettuce, tomatoes, and the pesto chicken pepper mixture.
