Tomato Pesto Chicken Flatbread


  • 700g boneless skinless chicken fillets
  • 50g reduced fat sun dried tomato pesto
  • 1 cucumber
  • 2 garlic cloves, finely grated or crushed
  • 1 tbsp finely shredded mint leaves
  • 150g 0% Greek yoghurt
  • freshly ground black pepper
  • 8 corn and wheat tortillas
  • 100g bistro salad
  • 160g cherry tomatoes, quartered 


Calories columnFat columnSaturates columnSugars columnSalt column
495 per serving
25% %GDA
9g per serving
13% %GDA
3g per serving
15% %GDA
6g per serving
7% %GDA
1.70g per serving
28% %GDA


  1. Preheat the grill to medium.

  2. Place the chicken between 2 pieces of cling film and bash with a rolling pin or base of a small pan, until 2cm thick all over.

  3. Place in a bowl with the reduced fat sun dried tomato pesto and toss to coat. If you have time, cover and marinade in the fridge for up to 4 hours.

  4. Place on a roasting tray in one layer. Place under the grill for 6 minutes then turn over and grill for another 6 minutes until golden brown and cooked through.

  5. Meanwhile, coarsely grate the cucumber into a clean tea towel or j-cloth. Squeeze over a bowl to remove any excess juices and discard the juices. Tip the drained cucumber into the bowl and add the garlic, mint and Greek yoghurt. Season with black pepper then stir well to combine.

  6. Heat the wraps according to packet instructions.

  7. Lay the wraps onto serving plates. Spread ¾ of the cucumber yoghurt over the wrap then scatter the salad and cherry tomatoes over the top.

  8. Cut the cooked chicken into thick slices and divide between the wraps then spoon over the last of the cucumber yoghurt.

  9. Serve open, ready to wrap if desired.

Perfect With Michelob, only 574 calories together.

Michelob Ultra Light Beer