Chicken Pesto Burritos
Directions
- 1Cook the bacon.
- 2Meanwhile, add all the pesto ingredients to a food processor and blitz until smooth. Combine with diced chicken.
- 3Cook the rice to packet instructions and combine with diced sun-dried tomatoes.
- 4Lay out wraps and divide the rice slightly below the centre of each.
- 5Top with avocado, Caesar dressing, bacon, pesto chicken, and mozzarella.
- 6Fold the sides, then tightly fold over the bottom and roll into a burrito.
- 7Air fry at 190C/375F for 8-10 minutes, or until golden and crisp, or pan fry until golden and the cheese is melted.
Ingredients
- 30 g Fresh Basil
- 60 ml Extra Virgin Olive Oil
- 20 g freshly grated Parmesan
- 2 tbsp Pine Nuts
- 1 small clove Garlic, peeled & left whole
- 0.25 tsp Salt
- 0.125 tsp Pepper
- 200 g Cooked Chicken, diced into small cubes
- 3 Flour Tortilla Wraps
- 220 g Tomato & Basil Rice
- 3 Sun Dried Tomatoes, diced
- 1 medium Avocado, thinly sliced
- 6 slices Bacon
- 3 tbsp Caesar Dressing
- 100 g shredded/grated Mozzarella
Equipment
food processorbowlspoonknifepanair fryer
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