Ingredients
Directions
- 1
Fry off the onion with the garlic then add the chicken for a few minutes followed by the sun-dried tomato. Cook for around 8-10 minutes until the onion has softened and the chicken is cooked through.
- 2
Add the thyme, oregano, pesto and season with salt + pepper.
- 3
Tip into a large bowl with the crème fraîche and half of the grated cheese and mix together.
- 4
Dip each wrap into the mix to cover the outside.
- 5
Pop the wraps (saucy side down) into the pan you just used and add 1/7 of the chicken mix plus 1/7 of the remaining grated cheese, then fold over.
- 6
Cook for a few minutes each side over a medium-high heat until golden then set aside to cool for a few minutes.
- 7
Scatter some chopped basil over the top.
Notes
Per taco: Cals - 253, Carbs - 21g, Fat - 10g, Protein - 19g