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Chicken Pesto Wraps Recipe

Chicken Pesto Wraps Recipe photo by Taste of Home

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“This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."

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Chicken Pesto Wraps Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

1/2 pound ground chicken
1 tablespoon canola oil
1/4 cup sun-dried tomato pesto
4 flour tortillas (8 inches), warmed
1/2 cup shredded part-skim mozzarella cheese
8 grape tomatoes, cut in half
4 slices red onion, separated into rings
1 cup shredded lettuce

Directions

In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear; drain.
Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up. Yield: 4 servings.

Nutritional Facts 1 wrap equals 323 calories, 15 g fat (4 g saturated fat), 46 mg cholesterol, 512 mg sodium, 30 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Chicken Pesto Wraps in Simple & Delicious March/April 2008, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Chicken Pesto Wraps

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(1-1) of 1 reviews

Reviewed on Apr. 01, 2012 by Eileen614

This recipe is awesome. The only thing I did different was to grill chicken breast on my forman grill brushing it with tomato pesto as I grilled it. I always heat my tortillas right on the stove on top of the gas flame and turn them very quickly. After they were heated I brushed them with a light coating of pesto. I served with shredded mozzarella, sweet onion, tomatoes and lettuce. It was THE BOMB!!!