Grilled Pesto Chicken Wraps
October 17, 2016
This recipe is packed with flavor, from the fresh pesto to the grilled chicken. Add healthy kale and sun-dried tomatoes, and you’ve got a perfect portable meal!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 5 mins
- Cook: 5 mins
- Yields: 2 wraps
Directions
1Combine the chicken, oil, garlic, cumin, salt, and pepper in a mixing bowl.
2Heat a grill pan over medium heat until hot.
3Add the chicken and cook 4-5 minutes per side, until an instant-read meat thermometer inserted into the thickest part registers 165F.
4Transfer to a cutting board and let stand for 3 minutes, then cut across the grain into thin slices.
5Lay the tortillas on a work surface and spread each one with 2 tablespoons of the pesto.
6Top with the kale, sun-dried tomatoes, and chicken, and roll up tightly.
7Serve immediately or wrap in aluminum foil and store in the refrigerator.
This recipe is part of the Tailgating Party menu, with Grilled Pesto Chicken Wraps; Jicama, Apple, and Pear Slaw; Vegetarian White Chili; and Cinnamon Roasted Pecans. Check out the Tailgating Party Menu and Guide for links to all the recipes, plus more handy tips and games for lots of tailgating fun!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more yummy, healthy recipes? Check out jjvirgin.com/recipes.
