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Spinach Pesto Chicken Salad Wrap
15 min prep time
35 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Spinach Pesto Chicken Salad Wrap
Trying to lower your blood pressure by watching sodium intake? Use herbs such as basil and other strong ingredients such as lemon, garlic and pepper for lots of flavor. This wrap is also a great way to work in more vegetables with the spinach.
15 min prep time
35 min cook time
5servings
1 wrap
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
- Season the chicken breasts with 1/4 Tsp. black pepper and dried basil. Bake for 35 minutes or until done. Put the chicken breasts in the refrigerator to cool.
- In a food processor, combine the spinach, pine nuts, lemon juice, and mayonnaise. Lightly pulse. With the machine running, add the olive oil, blending until the mixture is creamy. Stir in the Parmesan cheese, garlic powder, and 1/4 Tsp. black pepper.
- Cut the cooked chicken into 1/2-inch pieces and shred. In a medium bowl, combine the chicken and pesto sauce; mix well.
- Serve 1/2 cup chicken salad in each tortilla. Fold in the two sides of the tortilla and roll like a burrito. You can serve these immediately or wrap tightly in plastic wrap and refrigerate.
Nutrition facts
5 Servings
-
Serving Size
1 wrap
- Amount per serving Calories 250
-
Total Fat
11g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 55mg
- Sodium 200mg
-
Total Carbohydrate
15g
- Dietary Fiber 2g
- Total Sugars 1g
- Added Sugars 0g
- Protein 23g
- Potassium 340mg
- Phosphorous 270mg
Ingredients
nonstick cooking spray
1
boneless, skinless chicken breast
1 lbs
black pepper (divided)
1/2 tsp
basil (dried)
1 tsp
baby spinach (large stems removed)
3 cup
pine nuts (toasted)
2 tbsp
fresh lemon juice
2 tbsp
light mayonnaise
1/4 cup
olive oil
1 tbsp
Parmesan cheese (freshly grated)
2 tbsp
garlic powder
1/4 tsp
6-inch corn tortillas
5
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