Chicken Pesto Wraps

Changing up your lunch routine is simple with this flavorful wrap. Whole wheat tortillas filled with an avocado-pesto spread, sliced chicken and fresh veggies.



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  • 1. In a small bowl, mash the basil pesto and avocados together.
  • 2. Spread the mixture evenly over the top of the tortilla shells.
  • 3. Add a layer of sliced chicken breast and then sprinkle with carrots, tomatoes and lettuce.
  • 4. Carefully roll the tortilla up and insert a toothpick to hold the wrap into place.
  • 5. Serve immediately or place in the refrigerator for 30 minutes to help the wrap stay together easily.
  • 6. Oven roast your own chicken: Preheat oven to 350 degrees. Place 1 1/2 pounds of boneless skinless chicken breasts in an oven safe dish. Add 2 cups of chicken broth and one bay leaf to the dish. Bake for 45 minutes - 1 hour until a safe internal temperature of 165 degrees is reached. Shred chicken and use in wraps or sandwiches for the week.