Pesto Chicken Wrap
Ingredients
Pesto
-
1
cup
fresh basil, loosely packed
-
2
ounces
fresh Parmesan, grated
-
¼
cup
pine nuts
-
1
each
avocado, pitted, peeled and chopped
-
1
tablespoon
lemon juice
-
½
teaspoon
minced garlic
-
¼
cup
olive oil
-
1
teaspoon
sea salt
-
¼
teaspoon
cayenne pepper
Salad
-
1
pound
organic boneless skinless chicken breast, cooked and shredded
-
4
each
green onions, chopped
For wraps
-
as needed
each
Bibb lettuce leaves
-
as needed
each
tomato, chopped
-
as needed
each
green onion, chopped
-
as needed
each
pine nuts
-
as needed
each
fresh lemon juice
Instructions
- Blend basil, Parmesan, pine nuts, avocado, lemon juice, garlic, olive oil, salt, and cayenne pepper until smooth to make the pesto.
- In a large bowl, combine shredded chicken and green onions, then toss with the pesto.
- To assemble the wraps, place lettuce leaves on a plate and top with the chicken salad.
- Add chopped tomato, additional green onions, and pine nuts on top.
- Finish with a squeeze of fresh lemon juice and serve.
Nutrition Facts (estimated)
Servings
4
Calories
457
Total fat
33g
Total carbohydrates
9g
Total protein
32g
Sodium
949mg
Cholesterol
82mg
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