Red Pesto Chicken Tacos

Method

1. 1

   Add the chicken to a large frying pan with a spray of oil and cook for around 8 minutes until cooked through.

2. 2

   Add the herbs and sundried tomatoes, then stir in the red pesto, tomato puree and 2 tbsp water.

3. 3

   Transfer the mixture to a large bowl - don’t worry about cleaning the pan.

4. 4

   Put the first wrap into the pan over a medium-high heat and add 1/6 of the chicken and 1/6 of the cheese.

5. 5

   Flip it over and cook each side for around 2 minutes or until golden and crispy.

6. 6

   For the remaining wraps, dip one side into the mixture before placing it saucy-side down in the pan to give a nice golden colour to the outside.

7. 7

   Pile them up and scatter some chopped basil over the top!

8. 8

   I made a dip by mixing some greek yoghurt with around 1 tsp of the pesto and some garlic and herbs!