Chicken Pesto Wraps
Chicken Pesto Wraps are healthy yet delicious and just as easy to make for lunch as a PB&J.
Servings: 4
Calories: 265kcal
Ingredients
- 1 cup cooked and cubed chicken
- 4 tablespoons pesto
- 4 whole wheat tortilla wraps
- 1 cup fresh baby spinach leaves
- 1 red bell pepper, sliced into thin sticks
- 1 medium carrot, sliced into thin sticks
Instructions
- In a small bowl toss chicken with pesto just to coat.
- Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
- Place 1/4 of the chicken on top of the vegetables.
- Create a secure wrap by folding the sides inward, then folding the bottom up over the filling. Tuck it in tightly and roll it up snugly. Repeat with the remaining tortillas and ingredients.
Notes
- Leftover Chicken Hack: This is a perfect recipe for that leftover cooked chicken you have from dinner the night before. Or you can grab a rotisserie chicken at the grocery store to save you a step too!
- Meal Prep: These wraps are great for meal prep. Assemble them ahead of time, wrap them in foil or parchment paper, and store them in the fridge for up to 3 days. Perfect for a grab-and-go lunch!
- Warm the Tortillas: If you're having trouble with the wraps, gently warm your tortillas in a skillet or microwave before assembling. This makes them more pliable and easier to roll, reducing the chances of tearing.
- Freeze Your Homemade Pesto: Keep your favorite pesto recipe frozen in these little glass containers so you can always have fresh pesto on hand to defrost and use in recipes like this one or even Chicken Pesto Pasta!
Nutrition
Calories: 265kcal | Carbohydrates: 27g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 470mg | Potassium: 234mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4499IU | Vitamin C: 41mg | Calcium: 125mg | Iron: 2mg