Grilled Pesto Chicken Wraps

Ingredients

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ⅓ cup or 83g

• Chicken

  Chunk, in Water - Kroger

  1 cup or 284g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  ½ cup hearts or 84g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, small or 60g

• Basil

  Fresh

  100g

• Oil

  Submarine Sandwich - Wegmans

  100g

Directions

1. In the center or each tortilla, layer mozarella, basil pesto, shredded chicken, artichoke hearts and sliced avocado. Sprinkle with italian seasoning and top with a handful of arugula or fresh basil.
2. Preheat a grill pan or skillet over medium high heat. Fold the sides of the tortilla inward and roll it up like a burrito. Brush both sides with oil.
3. Grill the wraps for 4-6 minutes on each side or until golden brown and crispy. Serve warm.
4. Recipe by: Elaine S. (source: https://wanderingchickpea.com/2021/06/07/grilled-pesto-chicken-wraps/)