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Chicken Pesto Wraps
Chicken pesto wraps make a really quick meal for us. 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. —Gary Phile, Ravenna, Ohio
Ingredients
- 1/2 pound ground chicken
- 1 tablespoon canola oil
- 1/4 cup sun-dried tomato pesto
- 2 flour tortillas (8 inches), warmed
- 1/2 cup shredded part-skim mozzarella cheese
- 8 grape tomatoes, cut in half
- 2 slices red onion, separated into rings
- 1 cup shredded lettuce
Directions
- 1. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain.
- 2. In a small bowl, combine the chicken and pesto. Spoon chicken mixture over each tortilla; layer with cheese, tomatoes, onion and lettuce; roll up.
Nutrition Facts
1 wrap: 323 calories, 15g fat (4g saturated fat), 46mg cholesterol, 512mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.
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