Chicken Wrap with Hommus, Kale & Spinach Pesto

1. To make kale & spinach pesto; combine leaves, almonds, parmesan and lemon juice in a food processor. Process until finely chopped. Add oil whilst processing until pesto forms. Season.
2. Remove meat from chicken keeping breasts whole. Cut breast into slices and shred remaining meat.
3. Place wraps on bench and spread each with ¼ cup of Hommus leaving a 2cm border. Spread 2 tablespoons of pesto on one side on top of Hommus. Top with chicken. Top with combined cabbage and carrot then coriander.
4. Fold wrap over filling. Heat a large, greased, non-stick frying pan over a medium heat. Cook wraps, two at a time for 3-4 minutes each side or until golden. Serve.

TIP: wraps can also be rolled up burrito style, then toasted or left fresh. Great for lunchboxes.

TIP: Find combination bags of kale and baby spinach leaves in supermarket. You can use spinach leaves alone if preferred. Any left over pesto will keep in the fridge in a jar for 1 week with oil covering the surface.