Chicken, pesto, and veggies come together in a delicious, protein-packed wrap for nutritious meals.
# Components:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Condiments
02 - 1/2 cup basil pesto
→ 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 freshly ground black pepper, to taste
→ Oils
09 - Olive oil, for drizzling
# Preparation Steps:
01 - Combine shredded chicken breast, basil pesto, baby spinach leaves, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and salt and pepper in a large bowl. Mix thoroughly to ensure even coating.
02 - Lay a whole wheat tortilla flat. Distribute one-fourth of the chicken pesto filling along the center, keeping a 2-inch border from the edges.
03 - Fold the sides inward, roll the bottom edge over the filling, and continue rolling tightly until the wrap is secure. Repeat with remaining tortillas.
04 - Heat a skillet over medium heat and drizzle lightly with olive oil. Place wraps seam-side down in skillet and grill each side for 2–3 minutes until golden and warmed through.
05 - Slice wraps diagonally and serve immediately with additional pesto or a green salad, if desired.
