Pesto shredded chicken waldorf wrap





3 skinless chicken breast fillets

¼ cup pesto

3 stick celery, finely diced

½ cup walnuts, chopped

2 cup oak lettuce

5 wraps, to serve


1. Place the chicken breast fillets in a medium saucepan of cold water (or for even more flavour use chicken stock), then bring gently to a simmer over a low heat. Cook for 15 minutes, until the chicken is firm, then turn off and set the chicken aside to cool.

2. Shred the chicken using two forks, then mix with the pesto, celery and walnuts.

3. Tear the oak lettuce into pieces, then arrange on wraps. Top with the chicken mixture, then roll up.

Fast Ed’s note: This recipe is perfectly stored in the Lunch Break® Lunchbox, 1.0L to take on-the-go!