• ½ Cucumber, sliced
• 2 Tomatoes, sliced
• 1 Ripe avocado, sliced
• 1 Pack assorted salad leaves, washed
• 120 Millilitre Cream cheese
• 4 Flour tortillas
• 400 Gram Chicken fillet, sliced into strips
• 20 Millilitre Basil pesto
• 125 Millilitre KNORR Greek Vinaigrette Salad Dressing
• 4 Sundried tomatoes in oil, roughly chopped
1 Place the chicken in a bowl and pour over half of the salad dressing.
2 Cover the bowl and allow to marinate in the fridge for 20 minutes.
3 Heat a pan and fry the chicken until cooked through then set aside and allow to cool.
4 Spread the cream cheese evenly over the wraps then top with desired amount of salad leaves.
5 Divide the cooked chicken evenly between the four wraps and top with sliced avocado, tomato, cucumber and sundried tomatoes.
6 Drizzle remaining salad dressing over the filling and top with basil pesto.
7 Roll up tightly and serve.
