Chicken Wrap with Basil Pesto Yoghurt Sauce



1 large whole wheat wrap
50g shredded lettuce
25g grated carrot
80g cooked chicken fillet, shredded
20ml basil pesto sauce *
Third of a spring onion
2 sliced cocktail tomatoes
30g feta cheese
Half teaspoon smooth cottage cheese

* Basil pesto sauce: Mix together 1 Tbs of plain yoghurt with 1 teaspoon of basil pesto


  1. Warm the wrap in a pan or in the microwave for 20 to 30 seconds.
  2. Layer all of the ingredients, except the cottage cheese, in the middle of the wrap.
  3. Fold up 2 sides of the wrap a third of the way in.
  4. Fold up the bottom flap to cover the filling.
  5. Spread the cottage cheese on the remaining flap.
  6. Fold and tuck! Make sure that the filling stays in the middle as you fold the wrap over.
  7. Stick the final flap to the wrap with the cottage cheese.
  8. Cut diagonally and enjoy!

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