Tender chicken, pesto, veggies, and cheese wrapped in whole wheat tortillas for a tasty, satisfying meal.
# 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 pepper to taste
→ Oils
09 - Olive oil, for drizzling
# Directions:
01 - In a large bowl, mix shredded chicken breast with basil pesto, baby spinach, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper until well combined.
02 - Place a whole wheat tortilla on a clean surface. Spoon approximately 1/4 of the chicken pesto mixture onto the center of the tortilla and spread it in a straight line, leaving about 2 inches clear at the edges.
03 - Fold the sides of the tortilla over the filling, then roll firmly from the bottom to fully enclose the filling. Repeat with remaining tortillas.
04 - For a crispy exterior, heat a skillet over medium heat and drizzle lightly with olive oil. Place wraps seam-side down in the skillet and cook for 2 to 3 minutes per side, until golden brown and warmed through.
05 - Cut each wrap in half diagonally and serve immediately with extra pesto or a fresh side salad if desired.
