Ingredients for Pesto Style Chicken Wrap
- 1/2 cup mayonnaise
- Fresh Basil Leaf
- Fresh Chives
- Fresh Lime Juice
- Parmesan Cheese
- Boneless Chicken Breast Halves
- Olive Oil
- Fresh Ground Pepper
- Whole Wheat Tortillas
- Provolone Cheese
- Sun Dried Tomato Packed In Oil
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How to Make Pesto Style Chicken Wrap
- Combine 1/2 cup mayonnaise, 2 cups packed fresh basil leaves, 2 tablespoons chopped chives, and 1 tablespoon lime juice in a food processor. Blend until completely smooth.
- Stir in 1/2 cup grated Parmesan cheese. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Slice 1 pound cooked chicken breast thinly across the grain. Place in a small bowl.
- Drizzle with 1 tablespoon olive oil and season generously with freshly ground black pepper.
- Cover with plastic wrap and refrigerate until ready to assemble.
- Lay a large flour tortilla flat on your work surface.
- Spread the pesto mayonnaise evenly to the edges of the tortilla.
- Place 2 slices of provolone cheese in the center of the wrap. Top with the sliced chicken along the midline.
- Spread about 1 tablespoon of tomato spread along the chicken.
- Fold up the bottom edge of the tortilla. Roll tightly from one side to the other, leaving the top open.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
11g
Fat
58g
Carbs
4g
