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Roasted Red Pepper, Chicken & Pesto Wraps

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Roasted Red Pepper, Chicken & Pesto Wraps

Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: chicken, dairy-free
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 1 serving
Calories: 367kcal


  • 4 ozs Chicken Breast
  • 1/2 Red Bell Pepper (sliced)
  • 1/2 tsp Extra Virgin Olive Oil
  • Sea Salt & Black Pepper (to taste)
  • 1 Whole Wheat Tortilla
  • 1 tbsp Pesto
  • 1/2 cup Baby Spinach


  • Preheat the oven to 400°F (205°C). Place the chicken and red pepper on a baking sheet and drizzle with oil. Season with salt and pepper to taste. Bake for 25 minutes, then slice the chicken into thin strips.
  • Place the tortilla on a plate and spread the pesto in a thin layer on top. Add the sliced chicken, red pepper, and spinach. Fold in the sides of the tortilla and roll it up. Slice the wrap in half if desired. Enjoy!


  • Leftovers

    Best enjoyed immediately. Ingredients can be refrigerated separately in airtight containers for up to three days.
  • Serving Size

    One serving is equal to one wrap.
  • Additional Toppings

    Goat cheese and/or fresh herbs.
  • Make it Vegan

    Use tofu or tempeh instead of chicken.
  • Gluten-Free

    Use a gluten-free tortilla instead.


Calories: 367kcal | Carbohydrates: 25g | Protein: 32g | Fat: 15g | Cholesterol: 82mg | Sodium: 413mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3549IU | Vitamin C: 80mg | Calcium: 173mg | Iron: 2mg

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