• 300 g chicken fillets
  • 2 red peppers
  • 2 yellow peppers
  • 2 courgettes
  • 2 red onions
  • 1/2 cup fresh basil leaf
  • 4 flour tortillas
  • 4 teaspoons red pesto sauce
  • 1 teaspoon olive oil
  • salt
  • fresh ground black pepper
  • 1 teaspoon blackened cajun seasoning (optional)
  • 1 Pre heat the oven to 180’c / 350’f / gas 4.
  • 2 Deseed the peppers and cut into quarters and half again, place on a baking sheet.
  • 3 Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
  • 4 Season and drizzle with the olive oil – roast for 25 to 30 mins or until tender.
  • 5 Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through.
  • 6 Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.