Crispy Chicken Kale Wraps with Pistachio & Feta Pesto

Happy midweek! I’ve teamed up with @carapelliusa to prepare delicious Crispy Chicken Kale Wraps with Pistachio & Feta Pesto. Their high-quality extra virgin olive oils give any dish a harmonious flavour which I just absolutely love!

For this recipe I’ve used their 100% Italian Extra Virgin Olive Oil. This incredible oil is pleasant and bitter, in this recipe it matched the Pesto so perfectly. Grab the full recipe with ingredients below ❤️.

Here’s what you’ll need

Prep Time: 10 minutes | Cooking Time: 15 minutes
Serves: 2 - 4

Chicken
300g boneless chicken breast
1 cup almond meal
1 tablespoon chia seeds
1 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Carapelli 100% Italian Extra Virgin Olive Oil

Pistachio & Feta Pesto
½ cup Carapelli 100% Italian Extra Virgin Olive Oil
1 cup fresh basil leaves
¼ cup pistachios, roasted
¼ cup feta
1 tablespoon lemon juice

Wraps
10 - 12 kale leaves
1 – 2 avocados, sliced
Kale sprouts

Pesto: Place all ingredients in a food processor and blend till smooth. Store in the refrigerator for up to 3 days.

Chicken: Mix almond meal, chia seeds, salt, garlic, black pepper and paprika in a bowl. Flatten chicken with a meat hammer and coat in almond meal mixture. Heat a large skillet over medium heat, add olive oil. Cook chicken on both sides till browned and crispy for about 5 to 7 minutes on each side. Slice once cool.

Wraps: Place kale leaves into a bowl of boiling water for a minute. Remove, plunge into ice water for a minute & pat dry. To assemble, flatten leaves and spread pesto at the base. Add a few slices of avocado, chicken and some kale sprouts. Roll up, fold sides in and continue rolling till ¾ of the way up. Spread some more pesto and seal. Slice in half and enjoy!