Directions

1. In a food processor, blend basil, pepitas, parmesan, garlic, lemon juice and salt until finely chopped. Add avocado, Greek yoghurt and whey protein; blend again until smooth and creamy. Set aside. 

2. Marinate chicken in lemon juice, olive oil, salt and pepper for 10 minutes. Pan-fry over medium-high heat for about 5–6 minutes per side, until golden and cooked through (internal temperature 74 °C). Rest 5 minutes, then cut into bite-size pieces. 

3. Fold the pesto through the chicken until every piece is coated in the creamy, high-protein sauce. 

For the Tortillas (If you are making yourself)

1. Whisk together flour, baking powder and salt. Work in butter with fingertips until the mixture is crumbly.
2. Stir in warm water to form a shaggy dough. Knead for about 2 minutes until smooth.
3. Cover and rest for 20 minutes (this makes the dough easier to roll thin).
4. Divide into 10 balls and roll each to roughly a 20 cm circle.
5. Cook on a lightly oiled, medium-hot pan for 30–60 seconds each side until golden spots appear.
6. Stack under a damp towel to keep soft. Store airtight up to 3 days or freeze for 2 months.

Assemble the Wraps

1. Fill each tortilla with a generous scoop of the pesto chicken and a large handful of rocket. Wrap and enjoy.