Pesto Chicken Wrap
This Pesto Chicken Wrap Wrap with spinach is a deliciously healthy lunch with loads of fresh baby spinach, pesto, and shredded chicken.
Servings: 4 wraps
Calories: 757kcal
Ingredients
- 1 ½ lbs. chicken tenderloins cut into bite size pieces
- ½ cup cherry tomatoes halved
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tbsp. olive oil
- 4 flour tortillas large, 12-14 inch
- 1 cup romaine lettuce chopped
Pesto Caper Sauce
- ½ cup mayonnaise
- ½ cup store bought pesto divided
- 1 lemon juice and zest
- 1 cup freshly grated parmesan cheese
- ¼ cup capers drained
- 1 tbsp. dijon mustard
- 1 tsp. worcestershire sauce
- 1 garlic clove minced
Instructions
- Cut chicken tenderloins into bite sized pieces
- In a medium sized bowl, add chicken pieces, 1 tbsp. pesto, garlic powder, salt, pepper, and paprika. Stir together and set to the side. (I suggest refrigerating for at least 30 minutes).
- In a large, deep skillet, heat oil over medium high heat. Once hot, add chicken pieces. Allow to brown thoroughly before flipping to cook through, as they get a bit crispy and very flavorful this way. This will take approximately 7-8 minutes.
- While the chicken is cooking, prepare the pesto sauce.
- In a medium bowl, minced garlic, lemon juice, and lemon zest. Allow to sit for 1 minute so the garlic flavor mellows out.
- Add mayo, remaining pesto, grated parmesan cheese, worcestershire sauce, and dijon mustard. Whisk to combine.
- Place a tortilla on your work surface. Add a spoonful of pesto sauce, then chopped lettuce, diced tomatoes, cooked chicken, and an additional spoonful of pesto sauce.
- Wrap and serve!
Nutrition
Serving: 1g | Calories: 757kcal | Carbohydrates: 25g | Protein: 51g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 2129mg | Potassium: 884mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2642IU | Vitamin C: 22mg | Calcium: 432mg | Iron: 3mg