Chicken Pesto Wraps
Whole wheat tortillas filled with shredded chicken, pesto, spinach, sun dried tomatoes and cheese, then toasted.
Equipment
- Large skillet
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup cooked chicken breast shredded
- ½ cup basil pesto
- 1 cup baby spinach leaves
- ½ cup sun dried tomatoes thinly sliced
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 4 large whole wheat tortillas 10 inch
- ¼ tsp salt and black pepper to taste
- 1 tbsp olive oil for the skillet
Instructions
Cooking
- Mix the filling. Combine the chicken, pesto, spinach, sun dried tomatoes, cheeses, salt and pepper in a bowl.
- Fill. Spoon one quarter of the filling in a line across each tortilla, leaving 2 inches at the edges.
- Roll. Fold in the sides and roll up tightly from the bottom.
- Toast. Cook the wraps seam side down in the hot oil over medium heat for 2 to 3 minutes per side until golden and hot at 165 degrees F.
- Slice. Cut in half on the diagonal and serve warm.
Notes
Substitutions: Use shredded turkey, provolone in place of mozzarella, or gluten free tortillas.
Tips: Make the filling ahead and roll the wraps fresh so the tortillas stay crisp.
Storage: Refrigerate for 3 to 4 days and reheat in a skillet to 165 degrees F.