Pesto Chicken Wrap
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Ingredients
- 1 - large low-carb tortilla
- 2-3 oz - shredded chicken breast
- 1-2 Tbsp - pesto
- ½ cup - mozzarella cheese
- ¼ cup - sliced cherry tomatoes
- ¼ cup - spinach
- 1-2 Tbsp - fresh basil diced
- 2 Tbsp - balsamic glaze
Instructions
- Starting from the outer edge, cut the tortilla in a straight line until you reach the center.
- Envision the tortilla divided into four quadrants. The cut separates quadrants 3 and 4, while the first two quadrants remain above.
- Fill the top left quadrant (Q1) of the tortilla with cooked shredded chicken, pesto, and ¼ cup of mozzarella.
- Fill the top right quadrant (Q2) with sliced tomatoes and balsamic glaze.
- Fill the left bottom quadrant (Q3) with mozzarella.
- Fill the bottom right quadrant (Q4) with spinach, basil, and the remaining mozzarella.
- Let’s fold this tortilla into a triangle.a. Fold quadrant 3 (Q3) over quadrant 1 (Q1), creating a 3/4 circle shape.b. Fold quadrant 1 (Q1) over quadrant 2 (Q2), resulting in a half-circle shape.c. Finally, fold quadrant 2 (Q2) over quadrant 4 (Q4), forming a triangle (1/4 circle shape).
- Cook on a flat skillet on low to medium heat for about 5 minutes on each side or until the cheese is melted and the tortilla is slightly toasted on each side.
- Serve with a drizzle of balsamic glaze, additional tomatoes and basil leaves.
Notes
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