Recipes

• 8
  Lilydale^® Chicken Breakfast Sausages
• 1/4 cup (60 mL)
  mayonnaise
• 1/3 cup (75 mL)
  prepared pesto, divided
• 1 cup (250 mL)
  water
• 4
  large white tortillas
• 2 cups (500 mL)
  baby spinach leaves
• 6 oz (170 g)
  mozzarella
• 2
  ripe tomatoes, sliced
• 1/2 tsp (2 mL)
  each sea salt and pepper
• 1/4 cup (60 mL)
  torn fresh basil
• 1/4 cup (60 mL)
  extra-virgin olive oil

1. Stir mayonnaise with 1 tbsp (15 mL) pesto until combined; set aside.
2. Pre-heat skillet over medium heat, add water and cook Lilydale^® Chicken Breakfast Sausages for 8 to 10 minutes until water evaporates, turn frequently and continue to cook for 8-10 minutes until browned and cooked through. Transfer to paper towel–lined plate.
3. Spread remaining pesto evenly on each wrap; top with spinach, mozzarella and tomatoes. Sprinkle with salt and pepper. Top with cooked Lilydale^® Chicken Breakfast Sausages and basil. Fold in sides of wrap and roll up to enclose filling.
4. Warm olive oil in skillet and warm up wraps slightly. Cut in half and serve with reserved pesto mayonnaise.

Fresh pesto can be found in the refrigerated section of the supermarket with fresh pastas or with prepared dips.

Substitute sun-dried tomato pesto or olive tapenade for basil pesto if desired.