Pumpkin Seed Pesto Chicken Wrap

My new favourite lunch! Pesto loaded with pepitas, shredded poached chicken, smashed avo and a good dollop of coconut yoghurt, all wrapped up in a mountain bread wrap. Its filling from all of the healthy fats but light enough so you don't feel bleh after (like all of the other mainstream wrap brands!)

Ingredients

For the Pumpkin Seed Pesto

• 1 cup raw pumpkin seeds (pepitas)
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup grated parmesan cheese
• 1 tsp garlic 
• Juice of 1 lemon
• 1/2 cup Goldi Olive Oil 
• 2 tbsp hemp seeds
• Salt and pepper, to taste

For the Poached Chicken

• 2 organic chicken breasts
• Small handful of peppercorns
• Water to boil 

Other Ingredients

• 3 tbsp coconut yoghurt
• 1/2 avocado
• A few leaves of cos lettuce
• 1 Mountain Bread wrap
• Extra hemp seeds for sprinkling

Instructions

Make the Pesto

Toast the pumpkin seeds over medium heat, stirling until fragrant, for about 3 to 5 minutes. Remove from heat and let cool.

Add the cooled pumpkin seeds, avocado, basil, parmesan, garlic, lemon juice, hemp seeds and olive oil to a food processor or blender. Blitz until combined and chunky. Too creamy can be an issue for the mountain bread so i prefer chunky!

Taste and season with salt and pepper. 

Poach the Chicken

Place your chicken breasts in a pot with the salt and peppercorns. Cover with water, a few cm's above the chicken.

Bring to a simmer (not a boil) and hold it there for 15 to 20 minutes. Pull the chicken out and let it rest for at least 10 minutes. Then shred it up. You could also use smoked chicken breast. 

Build the Wrap

Combine the coconut yoghurt, about 3 tablespoons of your pesto and the shredded chicken together in a bowl.

Lay out your Mountain Bread wrap, add a few cos lettuce leaves, spoon on the chicken pesto mix and top with mashed avocado. Sprinkle over some extra hemp seeds for crunch and a little protein boost.

This pesto makes more than you need for one wrap, which is the whole point. Keep the rest in a jar in the fridge for up to a week. I love it with salads, on steak or as a dip!