Spinach Pesto Chicken Salad Wrap
Nutrition per Serving
250
Calories
23g
Protein
14g
Carbs
11g
Fat
Trying to lower your blood pressure by watching sodium intake? Use herbs such as basil and other strong ingredients such as lemon, garlic and pepper for lots of flavor. This wrap is also a great way to work in more vegetables with the spinach.
Ingredients
Cooking Spray
1 pound skinless, boneless chicken breasts
½ teaspoon ground black pepper, divided
1 teaspoon dried basil
3 cups baby spinach (large stems removed)
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
¼ cup light mayonnaise
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese
¼ teaspoon garlic powder
5 (6-inch) corn tortillas (or other whole-grain tortilla or wrap)
Instructions
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
Season the chicken breasts with 1/4 teaspoon black pepper and dried basil. Bake for 35 minutes or until done. Put the chicken breasts in the refrigerator to cool.
In a food processor, combine the spinach, pine nuts, lemon juice, and mayonnaise. Lightly pulse. With the machine running, add the olive oil, blending until the mixture is creamy. Stir in the Parmesan cheese, garlic powder, and 1/4 teaspoon black pepper.
Cut the cooked chicken into 1/2-inch pieces and shred. In a medium bowl, combine the chicken and pesto sauce; mix well.
Serve 1/2 cup chicken salad in each tortilla. Fold in the two sides of the tortilla and roll like a burrito. You can serve these immediately or wrap tightly in plastic wrap and refrigerate.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
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