Chicken

1. Preheat and oven to 200c.
2. In a baking pan, place one sheet of baking parchment. Place the chicken breasts on top. Squeeze the lemon over the chicken and add the salt and pepper.
3. Cover with another piece of baking parchment and then seal the whole thing with foil.
4. Cook for 18 minutes.

Wrap

1. Whisk 2 eggs, 2 tsp coconut flour and ¼ tsp salt.
2. Heat a pan to a medium/low heat and melt down a thumb of butter or coconut oil.
3. Pour the egg mixture into the pan and leave for a few minutes, checking it’s not too hot. After a few minutes it should be firm enough to turn over with a spatula.
4. Cook for 1 minute on the other side. Repeat for the second wrap.

Pesto

1. Grind all ingredients in a food processor until your preferred consistency is achieved.

Assembly

1. Pull apart the chicken breasts with forks so it’s shredded.
2. Place one of your egg wraps on a plate. If you have some mayo, this can be a nice addition here, so spread it thinly on the wrap.
3. Dress the rocket salad in the olive oil and add to the centre of the wrap.
4. Top with the shredded chicken and roll the whole thing up.