Pesto & Avocado Wraps

Pesto & Avocado Wraps

Chicken, Avocado & Pesto Wraps

I can’t tell you how much I love food, its ridiculous really. I buy food, cook food, eat food, shop for food, talk about food and now I am writing posts about food, okay you get the message.  Today I decided to make these chicken, avocado & basil wraps and used a very large throw as a tablecloth. The throw was a special gift from Istanbul and it worked very well for the evening enhancing color.

For someone who is anosmic I sometimes wonder how it’s possible to not be able to smell anything at all yet still have such a passion for food. After all, isn’t it all about the smell in food? Regardless it has never stopped me from being all the more interested in the other aspects of connecting to food by means of textures, consciously tasting and being drawn to the brighter stronger colors and flavors and of course I think that for most of us who love food its more about the final product and how everything comes together magically, so there is much to be grateful for, like these chicken pesto wraps 🙂

Working with flour can seem overwhelming but this dough recipe is the most basic that you will get with just 3 basic ingredients –


Wrap Ingredients
2-3 cups of flour
Pinch of salt
Water to work with

Wrap Dough Mixing Method

Make a well in the center of the flour & salt mixture and gradually add the water as you mix into a non-sticky consistency. Make into a ball and rub/tap with some oil. Cover in a bowl with a cloth and leave for 30 min before you get your rolling pin out and start the fun part – rolling it out! Take off medium size pieces of dough and roll each one out to flat circles that you will now toast in the pan for a few seconds on each side.

Tip:  To get a perfect circle, use a plate or any round kitchen or pottery utensil that works.

Chicken Strips Ingredients
Chicken breast strips
2 Tbsp oil
2 garlic cloves
Pinch of salt, pepper, coriander & cumin spice
1 chopped onion
1-2 fresh chill (de-seeded for less heat)
2 Tbsp. of Soy Sauce
1/4 cup home-made stock (for flavor)
1 Tbsp. Hoisen sauce)
1 Cup of grated mozzarella or white cheddar cheese
Sweet chill sauce, pesto and mixed nuts for topping off

Chicken Strips Method
Heat the oil in a non stick pan
Add garlic for a few seconds before adding the chicken and spices.
Pour in the stock and cook on medium heat for 8-10 minutes.
Add onion, fresh chili and soy sauce, cook for a further 4 to 5 minutes.
Add hoisen and a drop of stock if necessary (best to add a tablespoon at a time)
Remove from the heat when ready.

Serve with wraps, salad, pesto, hummus and salsa. 


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