Ingredients
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1 cup cooked chicken, cubed
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4 tablespoons pesto
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4 whole wheat tortillas
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1 cup fresh baby spinach leaves
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1 red bell pepper, sliced into thin strips
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1 medium carrot, sliced into thin strips
Instructions
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Prepare the Chicken: In a small bowl, toss the cooked chicken with pesto until evenly coated.
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Layer the Vegetables: Place one tortilla on a flat surface. Arrange one-quarter of the spinach in the center, followed by one-quarter of the bell pepper and carrot strips.
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Add the Chicken: Spoon one-quarter of the pesto chicken over the vegetables.
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Roll the Wrap: Fold both sides of the tortilla inward. Fold the bottom over the filling, tuck it in tightly, and roll until secure.
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Repeat and Serve: Assemble the remaining wraps with the rest of the ingredients. Serve immediately or wrap for later.
Notes
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Use leftover chicken: This recipe is an easy way to repurpose cooked chicken from a previous dinner.
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Try rotisserie chicken: Store-bought rotisserie chicken makes preparation even faster.
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Warm the tortillas: Heat tortillas briefly in a skillet or microwave to make them softer and easier to roll without tearing.
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Keep the filling balanced: Avoid overfilling the tortillas so they stay secure and easy to eat.
- Prep Time: 10 minutes
- Category: Main Dish
- Cuisine: American
