Chicken Pesto Wraps (Print Version)
Delicious tortillas filled with shredded chicken, basil pesto, cheese, and veggies for a quick, nutritious, and customizable meal.
# Ingredients:
→ Meats
01 -
2 cups cooked chicken breast, shredded
→ Condiments
02 -
1/2 cup basil pesto (store-bought or homemade)
→ Vegetables
03 -
1 cup baby spinach leaves
04 -
1/2 cup sun-dried tomatoes, thinly sliced
→ Dairy
05 -
1/2 cup mozzarella cheese, shredded
06 -
1/4 cup Parmesan cheese, grated
→ Grains
07 -
4 large whole wheat tortillas
→ Seasonings
08 -
Salt and pepper to taste
→ Oils
09 -
Olive oil (for drizzling)
# Steps:
01 -
In a large bowl, combine the shredded chicken, basil pesto, spinach leaves, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper. Mix everything well until fully combined.
02 -
Lay a whole wheat tortilla flat on a clean surface. Spoon about 1/4 of the chicken pesto mixture onto the center of the tortilla. Spread it into a line, leaving about 2 inches at the edges.
03 -
Fold the sides of the tortilla inward over the filling, then roll the bottom edge of the tortilla up over the filling tightly. Continue rolling until the wrap is fully enclosed. Repeat this process with the remaining tortillas and filling.
04 -
If you'd like a warm, crispy finish to your wraps, lightly drizzle olive oil in a skillet over medium heat. Place the assembled wraps seam-side down in the skillet. Grill for about 2-3 minutes on each side until golden brown and heated through.
05 -
Slice the wraps in half diagonally and serve with extra pesto or a side salad for a delightful winter meal.
# Notes:
01 -
Optional: Add your favorite greens, proteins, or cheeses for customization.