2 gluten free wraps
1 cooked chicken breast, shredded
2 tbsp mayo
2 tsp low FODMAP pesto
2 thin slices mild cheese, such as Edam
handful chopped red pepper
Serves - 2
Mix together the shredded chicken, mayonnaise with the pesto. Season.
Lay a slice of cheese on each wrap, then divide the chicken mixture between them.
Sprinkle with red pepper, then top with the lettuce leaves. Be careful not to overfill or it will be tricky to contain all the filling.
Wrap and roll each one, then pack in a lunchbox or tightly wrap in foil.
Recipe adapted from: Good Food