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From $15 Café Wrap to Thermomix® Upgrade: My Chicken Basil Pesto Wrap


I used to happily spend $15 at a café for a chicken basil pesto wrap — but now I’ve discovered I can make it so much better at home in my Thermomix® for a fraction of the price. Fresh, flavour-packed, and healthier too.


Making the Basil Pesto

I doubled the standard Cookidoo recipe and adjusted it to my taste:


  • 80 g fresh basil (I used 4 x 40 g bunches)

  • 60 g rocket (adds depth and balances the basil)

  • 4 large garlic cloves (because garlic is never optional in my book!)

  • 200 g block of Parmesan (cut into chunks)

  • 300 g Red Island Extra Virgin Olive Oil (for everyday cooking; if I’m making a smaller batch of pesto or dip, I sometimes switch to Pukara Estate oil for an extra-special flavour)

  • 60 g pine nuts

  • ½ tsp Himalayan rock salt (from my pantry)


This makes a generous batch — enough to use across the week in pasta, salad dressings, dips, and of course, my wraps.

Preparing the Chicken

I used 500 g chicken breast fillets, seasoned with Mingle Garlic & Herb seasoning (a clean, additive-free option I always keep on hand). The Thermomix® makes cooking chicken easy and juicy, but you can also grill or pan-fry.


Assembling the Wraps

For the wraps, I used Mission wraps, but you can swap them for your favourite style — low-carb, wholegrain, or gluten-free.


Layer in this order:

  1. A generous spread of basil pesto

  2. Mixed salad leaves with beetroot and carrot (from Woolworths)

  3. Sliced chicken breast

  4. Fresh truss tomato slices

Grill it in a toasted sandwich press until golden and warmed through.


The Cost Breakdown

A café wrap = $15 each.My homemade Thermomix® version = about $5 per wrap (depending on pantry staples and bulk olive oil).

Even factoring in premium olive oil and pine nuts, my homemade pesto stretches across multiple meals — making it far more cost-effective, not to mention fresher and more delicious.


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