Sun-dried tomato and chicken wrap

Ingredients

• 340 g Fried, sliced chicken meat
• 4 pcs Corn tortillas
• 450 g Sun-dried tomato halvess
• 1 pcs Yellow bell pepper
• 40 ml Olive oil
• 90 g Parmesan, grated
• 80 g Basil leaves, chopped
• 1 clove Garlic
• 3 g Salt

Method

1. Prepare the pesto; combine basil, salt, and garlic in food blender. Add olive oil and process until smooth.
2. Stir in parmesan and process until combined; set aside.
3. Assemble tortillas; heat tortillas and spread some of the pesto over them.
4. Place some fried and sliced chicken meat, sliced bell pepper, and sun-dried tomatoes, leaving 2-cm space around the edges.
5. Wrap up tortilla and slice in half before serving.