Pesto and olives give leftover cooked chicken a delicious Mediterranean flavor in this easy wrap recipe.
Pesto Chicken Wraps
Pesto and olives give leftover cooked chicken a delicious Mediterranean flavor in this easy wrap recipe.
Ingredients
- 4 whole wheat tortillas
- ¼ cup pesto sauce, prepared
- 2 cups cooked chicken, sliced or cubed
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup Mozzarella cheese, shredded
- 1 cup Romaine lettuce, chopped
- ½ cup black olives, sliced
Instructions
- Preheat broiler.
- In a large skillet, reheat the chicken with the pesto sauce until warmed. Spoon ¼ of the warmed chicken mixture onto each tortilla along with salt and pepper. Sprinkle Mozzarella cheese over each tortilla.
- Place tortillas on a cookie sheet and broil for about 1 minute or until cheese has melted.
- Add Romaine and black olives to top of melted cheese and roll tortillas into wraps. Serve with extra pesto for dipping if desired.
Notes
Pesto and olives give leftover cooked chicken a delicious Mediterranean flavor in this easy wrap recipe.
Nutrition per serving
Calories: 421 calCarbohydrates: 25 gProtein: 29 gFat: 22 gSodium: 1068 mgFiber: 4 gSugar: 3 gNet Carbs: 21 g
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