Chicken Pesto Wrap
A chicken pesto wrap is the perfect quick and easy lunch when you need something fast, fresh, and full of Mediterranean flavor.
Ingredients
- 1 spinach tortilla wrap
- 3 tablespoons spreadable cheese
- 1 cup spring mix
- ½ cup shredded chicken
- 3 tablespoons sun-dried tomatoes
- 3 tablespoons pesto
- 2 tablespoons crumbled feta cheese
Instructions
- Lay the spinach wrap flat on a cutting board. Spread the soft cheese evenly in the center, leaving the edges clean so the wrap rolls tightly.
- Add the spring mix greens on top of the cheese. Spoon the chopped rotisserie chicken over the greens, then sprinkle on the sun-dried tomatoes. Drizzle the pesto over the chicken and finish with crumbled feta.
- Fold the sides inward, then roll from the bottom up to create a firm, compact wrap that holds the fillings in place.
- Cut the wrap in half with a serrated knife. Enjoy immediately, or wrap tightly and refrigerate for later.
Nutrition
Notes
- Dry the greens well: Excess moisture from un-dried greens can make the wrap soggy. Pat them dry or use a salad spinner.
- Chop the chicken small: Smaller pieces make the wrap easier to roll tightly and prevent uneven bites.
- Use oil-packed sun-dried tomatoes: They blend more smoothly with the pesto and add better texture than dry-packed versions.
- Warm the tortilla first: A quick 5–10 seconds in the microwave makes it more flexible and prevents cracking when rolling.
- Roll tightly before slicing: A firm roll keeps all the fillings in place and gives you clean, even halves when cut.
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