Step 1

Combine chicken, mozzarella, peas and pesto dip in a bowl. Season with salt and pepper.

Step 2

Cut 8 x 9cm rounds and 8 x 11.5cm rounds from wraps. Spray one side of each round with oil.

Step 3

Preheat pie maker. Carefully push 4 of the large rounds, oil-side down, into holes. Divide half of the chicken mixture among cases, pressing to compact. Place 4 of the small rounds, oil-side up, over chicken mixture. Close lid. Cook for 6 to 8 minutes or until golden brown and heated through. Carefully transfer to a plate. Repeat with remaining rounds and filling.

Step 4

Season with salt and pepper. Serve sprinkled with basil.