Want to make your own tortilla wraps? See our recipe for wholemeal flatbreads to use for this recipe. Also check out our healthy chicken wrap, chicken quesadillas and yorkshire pudding wrap.


  • 1 (150g) ready-grilled chicken breast, shredded
  • 2 wholemeal tortilla wraps
  • 20g rocket leaves
  • 5 cherry tomatoes, roughly chopped


  • 20g blanched almonds
  • 1 clove garlic, roughly chopped
  • large handful flat-leaf parsley
  • large handful of leaves mint
  • 1½ tsp white balsamic or sherry vinegar
  • 1 lemon, zested to make ½ tsp
  • 2 tbsp extra-virgin olive oil


  • STEP 1

    Toast the almonds in a small frying pan over a low-medium heat, stirring often for 3 minutes until they are slightly golden. Transfer immediately to a chopping board to cool. Roughly chop, then tip into a food processor along with the remaining zhoggiu ingredients, except the olive oil. Pulse until combined but not completely smooth, retaining a little texture.

  • STEP 2

    Whizz the mixture and drizzle in the olive oil until it emulsifies and the sauce has thickened. If the sauce seems a little too thick, blitz in 1-1½ tbsp of water. Scrape into a large bowl and season to taste. Add the shredded chicken and toss with the sauce to coat. Season.

  • STEP 3

    Lay out the tortilla wraps and top each with the rocket and cherry tomatoes. Divide the chicken mixture between the two, then wrap each tortilla. Wrap in foil if not eating straight away.


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