Chicken Pesto Wraps
Materials
- 1/2 pound ground chicken
- 1 tablespoon canola oil
- 1/4 cup sun-dried tomato pesto
- 2 flour tortillas 8 inches, warmed
- 1/2 cup shredded part-skim mozzarella cheese
- 8 grape tomatoes cut in half
- 2 slices red onion separated into rings
- 1 cup shredded lettuce
Instructions
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain.
- In a small bowl, combine the chicken and pesto. Spoon chicken mixture over each tortilla; layer with cheese, tomatoes, onion and lettuce; roll up.