Pesto Chicken Wraps
Pesto chicken wraps are full of light and fresh flavor yet they're completely filling and satisfying. Packed with protein and nutrients, these chicken wraps with pesto will be your new favorite lunch.
- Prep Time: 10 Minutes
- Cook Time: 6 Minutes
- Total Time: 16 minutes
- Yield: 2 Servings 1x
- Category: Lunch
- Method: Pan seared
- Cuisine: American
Ingredients
Units
Scale
- 2 tortillas
- 4 tablespoons pesto
- 2 ounces mozzarella cheese
- 1/2 cup baby spinach leaves
- 4 thin slices of tomato
- 2 slices cooked bacon- cut in half
- 1/2 of a ripe avocado, cut into thin slices
- 2/3 cup shredded chicken
- Salt and pepper to taste
Instructions
- Heat a large non-stick skillet over medium/low heat
- While the pan is heating up, prepare your wraps. Lay one tortilla on a flat surface and spread 2 tablespoons of pesto on it
- Then add 1 ounce of mozzarella cheese followed by a light layer of spinach
- Next place 2 thinly cut slices of tomato, 1 slice of bacon (cut in half), and a few pieces of thinly sliced avocado on top of the spinach
- Finally, add 1/3 cup of shredded cooked chicken breast and roll up your wrap
- Repeat steps 2-5 with the other wrap
- Place both rolled wraps seam side down on your hot pan and cook for 3-4 minutes
- Flip the wraps to toast the other side for another 3-4 minutes until both sides are golden brown and the cheese is melted
- Carefully take the toasted wraps out of the pan, cut in half, and serve!
Notes
- Don't overstuff your wrap
- Microwave the tortilla for 20-30 seconds to make it easier to roll
- Shredded chicken is easier to roll up than big chunks
- Cook just until the wrap is toasted and cheese is melted, don't overcook
- Use toothpicks to hold your wrap closed, if needed
- Store leftover in an airtight container in the fridge for up to 5 days
Find it online: https://www.coleinthekitchen.com/pesto-chicken-wraps/