Roasted Chicken Wrap Recipe
Roasted chicken, pesto aioli, spring mix, roasted red peppers, tomatoes, parmesan, choice of side.
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Ingredients
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Wrap Ingredients
Side Options
Method
Preparation
- 1
Prepare the Roasted Chicken
If you don’t have pre-roasted chicken, season chicken breasts with salt and pepper, roast them in a preheated oven at 400°F (200°C) for about 25-30 minutes until cooked through, then shred.
- 2
Make the Pesto Aioli
In a small bowl, combine 1 cup of store-bought or homemade pesto with 1/2 cup of mayonnaise. Mix well until smooth and creamy.
- 3
Prepare the Vegetables
Slice the roasted red peppers and dice the tomatoes. Set aside.
Assembly
- 4
Assemble the Wraps
Lay a tortilla flat on a clean surface. Spread 1/4 cup of pesto aioli evenly over the tortilla.
- 5
Add Ingredients
Layer 1/2 cup of shredded roasted chicken, 1/2 cup of spring mix, 1/4 cup of sliced roasted red peppers, and 1/4 cup of diced tomatoes on top of the aioli.
- 6
Sprinkle Cheese
Top the layers with 1/4 cup of grated Parmesan cheese.
- 7
Wrap it Up
Fold in the sides of the tortilla and then roll it tightly from the bottom up to create a wrap. Repeat with the remaining tortillas and ingredients.
Serving
- 8
Serve with Sides
Cut the wraps in half and serve with your choice of potato chips, fruit salad, or coleslaw.