Ingredients
Equipment
Method
Step-by-Step Instructions for Chicken Pesto Wraps
- Season chicken breast with salt and pepper, grill or sauté until cooked through, about 6-7 minutes per side.
- Prepare basil pesto in a food processor by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth.
- Rinse and dry spinach leaves, chop sun-dried tomatoes, and shred mozzarella cheese.
- Spread pesto on tortilla, layer spinach, chicken, sun-dried tomatoes, and mozzarella. Distribute toppings evenly.
- Fold in the sides of tortilla and roll tightly from the bottom up. Slice each wrap in half.
- Optionally grill wraps in a skillet with olive oil for 3-4 minutes on each side until golden.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 24 hours. For longer storage, freeze ungrilled wraps for up to 2 months.
