Wholegrain wrap: 1 large (60g), Chicken breast (cooked): 85g (3 oz, sliced), Roasted red peppers: 50g (1/2 cup, sliced), Spinach: 30g (1 cup), Basil pesto: 15g (1 tbsp), Mozzarella cheese (part-skim): 30g (2 tbsp, shredded), Sun-dried tomatoes: 15g (1 tbsp, chopped), Balsamic glaze: 5ml (1 tsp), Black pepper: to taste
1. Assemble wrap: Spread 15g basil pesto on 60g wholegrain wrap. 2. Layer ingredients: Add 30g spinach, 85g sliced chicken breast, 50g sliced roasted red peppers, 15g chopped sun-dried tomatoes, and 30g shredded mozzarella. 3. Finish: Drizzle with 5ml balsamic glaze, roll tightly, and slice in half diagonally.
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