Season chicken strips with garlic, salt, pepper and a little olive oil.

Heat a pan, once hot add some olive oil and grill the chicken strips. Do not put too many chicken strips in the pan at once, otherwise they boil.

Once the chicken strips are golden brown and cooked through, add a squeeze of lemon and set aside.

Heat the Mezé Wraps using the method on page 54. Set aside and keep warm in a closed pot.

Take one wrap and place on a board, spread a spoon of pesto onto the wrap. In the centre, place some lettuce, tomato, cucumber, onion and top with some pieces of the grilled chicken. Roll up the wrap firmly and enjoy!