Chicken, fig, spinach and brie wrap
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125 ml (1/2 cup) mayonnaise
25 ml (1 tbsp. + 2 tsp.) pesto
4 whole wheat tortillas
500 ml (2 cups) baby spinach, thinly sliced
2 chicken breasts, cooked (grilled or roasted), cut into strips
4 black figs, cut into wedges
4 slices of brie cheese
- In a bowl, mix together the mayonnaise and the pesto.
- Stir and set aside.
- Place the tortillas on a work surface.
- Spread with a generous amount of pesto mayonnaise.
- Add the spinach, chicken, fig and brie to each tortilla.
- Roll into wraps.
- Serve with raw vegetables or chips.
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