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 breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  3 oz or 85g

• Avocados

  Florida, raw

  ⅔ fruit without skin and seeds or 203g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Gluten Free Original Tortillas

  Mission

  2 tortilla or 100g

• Basil

  Fresh

  1 tbsp, chopped or 3g

Directions

1. Season chicken according to preference & air fry/grill/bake until internal temperature reaches 165F. Allow chicken to cool before shredding with a fork.
2. 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.
3. 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.
4. Grill the wraps for 4-6 minutes on each side or until golden brown and crispy. Serve warm.
5. Recipe by: Elaine S. (source: https://wanderingchickpea.com/2021/06/07/grilled-pesto-chicken-wraps/)