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How to Make Pesto Chicken Wrap
These savory wraps are a good way to use leftover baked chicken and get some fresh veggies in too. It’s easy to make in five minutes or less!
5 min prep time
2servings
1 wrap
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Step-By-Step Instructions:
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In a small bowl, mix the shredded chicken with the pesto and set aside.
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Lay the tortillas on a flat surface. Lay the lettuce leaves on the tortilla, leaving about 1 inch of the outside of the tortilla uncovered.
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Divide the chicken between the tortillas and spread it over the lettuce.
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Sprinkle the feta cheese on top of the chicken and add the red pepper strips and tomato slices.
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Fold two opposite sides of the tortilla in about 1 inch. Take one of the other sides and roll it toward the other side making a tight roll. Be careful to keep the filling from spilling out. Cut the rolled wrap in half.
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Serve with a side salad if desired.
Nutrition facts
2 Servings
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Serving Size
1 wrap
- Amount per serving Calories 230
- % Daily value*
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Total Fat
7g
9%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 50mg 17%
- Sodium 460mg 20%
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Total Carbohydrate
22g
8%
- Dietary Fiber 8g 29%
- Total Sugars 3g
- Added Sugars 1g 2%
- Protein 23g
- Potassium 370mg 8%
Ingredients
shredded cooked chicken breast (about 1/2 cup)
4 oz
prepared pesto
1 tbsp
low-carb whole grain tortilla wraps
2 whole
bibb or romaine lettuce leaves
4 leaves
fat-free feta cheese
4 tsp
roasted red pepper strips
2 tbsp
tomato (sliced thin)
1 small
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