Grilled Chicken Pesto Wraps
Ingredients
The chicken and seasoning
-
1
lb
raw boneless skinless chicken breasts, cut into bite-sized pieces
-
2
tablespoons
extra virgin olive oil, divided
-
1
clove
garlic, minced
-
1
teaspoon
dried basil
-
½
teaspoon
salt
-
½
teaspoon
pepper
The pesto
-
2
tablespoons
pine nuts
-
¾
cup
fresh basil leaves
-
2
tablespoons
grated Parmesan cheese
-
1
teaspoon
water
-
1
teaspoon
lemon juice
-
1
clove
garlic
-
a pinch
nutmeg
The wraps
-
½
cup
shredded 2% reduced fat Mozzarella cheese
-
6
light original Flatouts
-
1
plum
tomato, diced
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté minced garlic and dried basil until fragrant.
- Add chicken to the skillet, stir to coat, and cook until fully cooked, about 5-7 minutes.
- Remove chicken from skillet and set aside in a mixing bowl.
- In a dry skillet, toast pine nuts over medium heat until golden brown.
- In a food processor, combine toasted pine nuts, remaining olive oil, fresh basil, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt, and pepper to make pesto.
- Mix the pesto with the cooked chicken and Mozzarella cheese until well combined.
- Lay a Flatout wrap on a clean surface, spoon 1/6 of the chicken pesto mixture onto the center, and sprinkle with diced tomatoes.
- Fold the ends of the wrap over the filling and then roll it up tightly.
- Mist a skillet with cooking spray and cook the wraps fold-side down over medium-low heat until golden, about 3-4 minutes per side.
- Cut the wraps in half and serve.
Nutrition Facts (estimated)
Servings
6
Calories
259
Total fat
11g
Total carbohydrates
18g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
You might also like