Veggie Wraps with Chicken
Recipe from
Better Homes and Gardens
Sun-dried tomato pesto adds a concentrated burst of flavor to a tasty topping for this quick dinner that includes summer squash strips and chicken.
Servings:
Makes: 4 servings
Total Time:
15 mins
Ingredients
-
1/2 cupmayonnaise or salad dressingsee savings
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3 to 4 Tbsp.purchased dried tomato pestosee savings
-
8 to 12, 6-inchcorn or 7- to 8-inch flour tortillassee savings
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2 6-oz. pkgs.refrigerated grilled chicken breast stripssee savings
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2 smallyellow summer squash or zucchini (8 oz. total), cut in "sticks"see savings
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1 mediumsweet pepper, cut into stripssee savings
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Cilantro Sprigs (optional)see savings
Directions
1.
Stir together mayonnaise and pesto; divide into small bowls. Place tortillas on a microwave safe plate, cover with paper toweling. Micro-cook for 30 to 45 seconds or until tortillas are warm.
2.
Divide chicken, vegetable strips, and warm tortillas among four shallow bowls and top with cilantro; add pesto mixture.
3.
Makes: 4 servings
4.
Pantry Item: Mayonnaise
Nutrition information
Per serving: Calories 481, Total Fat 30 g, Saturated Fat 6 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 14 g, Cholesterol 66 mg, Sodium 1021 mg, Carbohydrate 30 g, Total Sugar 2 g, Fiber 5 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 49%, Calcium 8%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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