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Grilled Pesto Chicken Wraps
Ingredients
2 (4-ounce)
organic free-range boneless, skinless chicken breast halves, pounded to 1/2" thickness
2 tsp
olive oil
1
garlic
1/4 tsp
ground cumin
1/4 tsp
sea salt
1/8 tsp
freshly ground black pepper
2
brown rice tortillas, heated through
4 tbsp
pesto sauce (recipe below)
1 cup
torn baby kale
4
oil-packed sun-dried tomatoes, drained, patted dry, and sliced
Instructions
STEP 1
1 Combine the chicken, oil, garlic, cumin, salt, and pepper in a mixing bowl.,
STEP 2
2 Heat a grill pan over medium heat until hot.,
STEP 3
3 Add the chicken and cook 4-5 minutes per side, until an instant-read meat thermometer inserted into the thickest part registers 165F.,
STEP 4
4 Transfer to a cutting board and let stand for 3 minutes, then cut across the grain into thin slices.,
STEP 5
5 Lay the tortillas on a work surface and spread each one with 2 tablespoons of the pesto.,
STEP 6
6 Top with the kale, sun-dried tomatoes, and chicken, and roll up tightly.,
STEP 7
7 Serve immediately or wrap in aluminum foil and store in the refrigerator.
Nutrition Facts
(per serving)
Calories:
410 calories
Servings:
2 servings
Carbohydrates:
15 g
Fat:
20 g
Fiber:
3 g
Protein:
37 g
Sugar:
2 g
Meal Effort
Preparation:
8 minutes
Cook:
10 minutes
Total:
18 minutes