Pesto Chicken Wrap

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 704kcal

Ingredients

Chicken

  • 8 oz Chicken breast boneless skinless diced small
  • 1/2 tsp Garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 cup Red onion chopped
  • 2 TBSP Extra-virgin olive oil
  • 1 cup Baby spinach
  • 2 TBSP Cream cheese
  • 2 TBSP Parmesan cheese
  • 2 TBSP Pesto sauce
  • 2 large Tortilla wraps
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Seasoning

  • Salt
  • Black pepper

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Lemon
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • In a bowl, mix the chicken with garlic powder and Italian seasoning, and season with salt and pepper.
  • Heat the oil in a skillet over medium heat. Brown the chicken and onion all over and cook through until no longer pink inside. Check using a thermometer for a temperature of 160°F (71°C). Then remove from the heat and toss with spinach.
  • Mix together the cream cheese, parmesan, pesto, and chicken mixture. Place the mixture onto the wrap. Fold in the ends and roll up tight.
  • Heat a nonstick pan over medium heat. Add a small amount of oil. Cook the wrap seam side down in the pan and get a nice golden brown on all sides.
  • Mix together the sparkling water and lemon. Serve over ice if desired.
  • Cut in half and serve with chips, pickle, and spritzer.

Nutrition

Calories: 704kcal | Carbohydrates: 40g | Protein: 34g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 1422mg | Potassium: 1086mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2297IU | Vitamin C: 29mg | Calcium: 254mg | Iron: 3mg

Pesto Chicken Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 704 kcal

Ingredients
 
 

Chicken

  • 8 oz Chicken breast boneless skinless diced small
  • 1/2 tsp Garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 cup Red onion chopped
  • 2 TBSP Extra-virgin olive oil
  • 1 cup Baby spinach
  • 2 TBSP Cream cheese
  • 2 TBSP Parmesan cheese
  • 2 TBSP Pesto sauce
  • 2 large Tortilla wraps
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Seasoning

  • Salt
  • Black pepper

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Lemon

Instructions
 

  • Prep the ingredients per the instructions above.
  • In a bowl, mix the chicken with garlic powder and Italian seasoning, and season with salt and pepper.
  • Heat the oil in a skillet over medium heat. Brown the chicken and onion all over and cook through until no longer pink inside. Check using a thermometer for a temperature of 160°F (71°C). Then remove from the heat and toss with spinach.
  • Mix together the cream cheese, parmesan, pesto, and chicken mixture. Place the mixture onto the wrap. Fold in the ends and roll up tight.
  • Heat a nonstick pan over medium heat. Add a small amount of oil. Cook the wrap seam side down in the pan and get a nice golden brown on all sides.
  • Mix together the sparkling water and lemon. Serve over ice if desired.
  • Cut in half and serve with chips, pickle, and spritzer.

Nutrition

Calories: 704kcalCarbohydrates: 40gProtein: 34gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.03gCholesterol: 106mgSodium: 1422mgPotassium: 1086mgFiber: 5gSugar: 5gVitamin A: 2297IUVitamin C: 29mgCalcium: 254mgIron: 3mg
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