Chicken Pesto Wrap Recipe

Preheat

Preheat a grill pan or skillet over medium-high heat (if reheating or finishing chicken) or the broiler if using an oven to melt the cheese on the assembled sandwich.

Split the kaiser roll horizontally. Lightly butter the cut sides with the softened butter.

If you like the roll toasted, place it cut-side down on the grill pan or under the broiler for 1–2 minutes until golden. Remove and set aside.

If the charbroiled chicken breast fillet is cold, reheat it on the grill pan over medium heat for 2–3 minutes per side until warmed through (internal temperature 74°C / 165°F) and lightly charred. If already hot, simply proceed.

Season the chicken lightly with salt and pepper to taste.

Place the bottom half of the toasted kaiser roll on a work surface. Spread 1 tablespoon of pesto evenly over the roll bottom.

Lay the warmed charbroiled chicken breast fillet on top of the pesto. Spread the remaining 1 tablespoon pesto over the top of the chicken (or dollop on top and gently spread).

Brush or drizzle 1 tablespoon barbecue sauce over the pesto-topped chicken, spreading slightly so flavor is even.

Place two slices of cheddar cheese over the chicken. If you want the cheese melted: place the assembled open sandwich under a preheated broiler for 1–2 minutes or return to the grill pan with a lid for 1–2 minutes until the cheese melts and becomes slightly bubbly. Watch carefully to prevent burning.

If using optional garnish: layer lettuce (or mixed greens), tomato slices and red onion rings on the top half of the roll. Lightly season tomato with salt and pepper if desired.

Close the sandwich by placing the top roll (cut side down) over the melted cheese and garnish.

Cut the wrap/kaiser in half on a bias if desired and serve immediately while warm.