AuthorMike EgrieCategoryDifficultyBeginner
Grilled Pesto Chicken Wraps
Yields4 Servings
Prep Time15 minsCook Time4 minsTotal Time19 mins
 4 (8-inch) whole wheat low-carb wraps
 ½ cup reduced fat pesto
 2 Roma tomatoes, thinly sliced
 1 ½ cups shredded, skinless rotisserie chicken breast meat
 1 cup baby kale
 ½ cup shredded low-moisture part-skim mozzarella cheese
1

Prepare outdoor grill for direct grilling over medium-low heat.

2

Spread tortillas with pesto; layer tomatoes, chicken, kale and cheese in center of tortillas. For each wrap, fold bottom of tortilla over fillings and roll up tightly once; fold in sides of tortilla and roll up tightly.

3

Spray both sides of wraps with cooking spray. Place wraps seam side down on hot grill rack; cover and cook 4 minutes or until golden brown and grill marks appear, turning ¼ turn every minute.

Ingredients

 4 (8-inch) whole wheat low-carb wraps
 ½ cup reduced fat pesto
 2 Roma tomatoes, thinly sliced
 1 ½ cups shredded, skinless rotisserie chicken breast meat
 1 cup baby kale
 ½ cup shredded low-moisture part-skim mozzarella cheese

Directions

1

Prepare outdoor grill for direct grilling over medium-low heat.

2

Spread tortillas with pesto; layer tomatoes, chicken, kale and cheese in center of tortillas. For each wrap, fold bottom of tortilla over fillings and roll up tightly once; fold in sides of tortilla and roll up tightly.

3

Spray both sides of wraps with cooking spray. Place wraps seam side down on hot grill rack; cover and cook 4 minutes or until golden brown and grill marks appear, turning ¼ turn every minute.

Grilled Pesto Chicken Wraps
X