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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre heat the oven to 180’c / 350’f / gas 4. | 2. Deseed the peppers and cut into quarters and half again, place on a baking sheet. | 3. Slice the courgette length ways and cut the onions into small wedges place on the baking sheet. | 4. Season and drizzle with the olive oil – roast for 25 to 30 mins or until tender. | 5. Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through. | 6. Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken fillet	300			750.0	62.67	48.84	33.57
red pepper	2			2.5	0.5506	0.1169	0.0275
yellow pepper	2			-	-	-	-
courgette	2			-	-	-	-
red onion	2			-	-	-	-
basil leaf	1/2	cup		-	-	-	-
flour tortilla	4			-	-	-	-
red pesto sauce	4	teaspoons		-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt				-	-	-	-
black pepper			ground	-	-	-	-
cajun seasoning	1	teaspoon	blackened	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.