Roasted Red Pepper, Chicken & Pesto Wraps
Servings: 1 serving
Calories: 367kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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
