American
Pesto Chicken & Mozzarella Wraps
Tender chicken, creamy mozzarella, and vivid basil pesto rolled with crisp spinach and tomato in soft flour tortillas.
4 servings · 15 minutes prep
Ingredients
Main
- 4 large flour tortillas
- 1/2 cup
- 3 cups
- 8 oz, patted dry and thinly sliced
- 1 large tomato, ripe, seeded, and thinly sliced
- 2 packed cups, baby spinach
- 1 tbsp
- to taste
Directions
Method
- Lay out flour tortillas and divide prepared basil pesto evenly among them, spreading it over each tortilla while leaving a 1-inch border.
- Divide fresh spinach, shredded cooked chicken, fresh mozzarella, and tomato evenly among the tortillas, arranging the filling across each lower third.
- Drizzle the tomato lightly with balsamic vinegar and season with black pepper.
- Fold the sides of each tortilla over the filling, then roll tightly from the filled edge to enclose the wrap.
- Serve the wraps whole or cut them in half.
- Keep the mozzarella well dried and the tomato thoroughly seeded to prevent excess moisture from making the wraps soggy.
