Grilled Chicken Pesto Wraps With Sun Dried Tomato
- cal. (kcal) 459
- Makes: 4 servings
- Serving Size: 1 wrap
skinless chicken breasts
sun dried tomatoes, packed in oil, drained and minced
- Preheat pan over medium high heat and spray with cooking spray.
- Place chicken breasts between heavy duty plastic wrap and pound each breast until each one is about 1/2-inch thick. Season with salt and pepper to taste and add chicken to the hot pan. Cook until light brown on the outside and white all the way through about 6 minutes per side. Remove from heat to cool slightly.
- Chop chicken into bite-sized pieces and in a small bowl, combine with the pesto sauce. Add 1/4 of the chicken mixture to each of the wraps and top with one slice of cheese and 1/4 of the sun dried tomatoes. Close up the wrap so that the cheese melts slightly from the heat of the chicken.
- Experiment by swapping in different cheeses here, like parmesan or cheddar.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 459 cal., 18 g total fat