Chicken Pesto Wrap
Ingredients
2 whole wheat tortillas
2T pesto (homemade-see recipe below or store
bought)
2 thin slices provolone cheese (optional)
1 chicken breast, cooked and sliced
1/2 cup sliced mushrooms, crimini or baby
bella
1/4 cup sundried tomatoes (dried)
½ cup baby spinach, washed and dried
Directions
1. Lay
tortillas out on a flat surface. Spread 1 tablespoon of pesto on each tortilla
down the center. Place 2 slices of
provolone on top of the pesto, along with half of the chicken, mushrooms,
tomatoes and spinach in each tortilla.
2. Heat a
flat pan or skillet over low/medium heat on the stove. Fold each tortilla into
thirds, creating a flat surface on both
sides.
3. Depending
on your pan size cook one or both of the wraps for about 3-5 minutes on each
side or until golden brown and cheese is melted.
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