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Cook the chicken in the oven on 180C for about 20 minutes so it’s cooked but still juicy. To check if it’s cooked, cut into the breasts and the juices should run clear. Alternatively, you could use leftover chicken if you have some in the fridge.
While the chicken is cooking, add the cream cheese, basil leaves, and sundried tomatoes to a blender and blitz until smooth to make a sauce.
Once the chicken is cooked, shred using two forks — use one fork to hold the chicken breast in place and use the other fork to shred. Get this done quicker by using a hand mixer if you have one.
In a large bowl, combine the shredded chicken breasts and creamy tomato mixture until evenly mixed.
To build the sandwich, take one wrap or pitta and add a few spoonfuls of the sandwich filling mixture, then a few crisp lettuce leaves.
Save the leftover mixture in the fridge to enjoy for up to three days.