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This recipe was uploaded by dkeffyn
In a Mortar Pestle, mix the Basil Pesto, coriander, thyme, cashew nuts, juice of half a lemon, chillies and garlic. the spices,garlic and chilli needs to be a broken mixture, not a paste.
Dice finely the carrots, onion, celery. In a good sized pan pour in balsamic vinegar, olive oil and sesame oil and saute the carrots for 3 minutes, add the celery and onions.
When the celery is looking a bit see through, add the mixture from the Mortar Pestle and mix well, allow to cook through on a low simmer.
In a large frying pan pour in a good amount of olive oil, probably about 4 -5 table spoons. When the oil is hot place the chicken in and cook until you can see the breadcrumbs half way up turning golden, turn the chicken over and cook for about 4 more minutes. when the chicken is cooked remove pan and allow to cool slightly on a cutting board, when cooled enough to touch, cut into 1cm thick strips (across the chicken).
Grate the 2 cheeses and mix together, place a tortilla wrap on a large plate. in the centre add the strips from one chicken piece. spoon on some vegetable mix and add some cheese.
Serve with fresh garden salad on the side.