On Tuesday I made the most amazing lunch of chicken and pesto wraps. It was a matter of me working with what I had available. I had just made up some walnut pesto so wanted to make a lunch that incorporated that. I also had some chicken, vegetables and lettuce from my garden.
This lunch time meal was ahhhh-mazing! The walnut pesto is simply made in my blender from walnuts, basil and olive oil.
What you need:
1/2 Chicken breast diced into small pieces
2 cups of vegetables to roast cut into small pieces (I used pumpkin, sweet potato, capsicum and beetroot)
What you do:
Place the vegetables on an oven tray. Melt the coconut oil and pour over the vegetables and add some himilayan rock salt. Place in the oven at 200 degrees until crunchy.
Cook up the chicken in a fry pan with a little coconut oil, the juice of half a lemon and some salt. Cook through.
Place the lettuce leaves out on a plate. Add a little pesto and a piece of chicken into each. My cos lettuce leaves are small so they are small wraps and can only handle one small piece of chicken. Add your vegetables onto the plate and you are ready for lunch.
What do you think?