Grilled Pesto Chicken Wraps
1. Prepare outdoor grill for direct grilling over medium-low heat.
2. Spread tortillas with pesto; layer tomatoes, chicken, kale and cheese in center of tortillas. For each wrap, fold bottom of tortilla over fillings and roll up tightly once; fold in sides of tortilla and roll up tightly.
3. Spray both sides of wraps with cooking spray. Place wraps seam side down on hot grill rack; cover and cook 4 minutes or until golden brown and grill marks appear, turning ¼ turn every minute.
- 16 g Total fat
- 4 g Saturated fat
- 57 mg Cholesterol
- 585 mg Sodium
- 19 g Carbohydrates
- 8 g Fiber
- 5 g Sugars
- 3 g Added sugars
- 26 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-low heat.
2. Spread tortillas with pesto; layer tomatoes, chicken, kale and cheese in center of tortillas. For each wrap, fold bottom of tortilla over fillings and roll up tightly once; fold in sides of tortilla and roll up tightly.
3. Spray both sides of wraps with cooking spray. Place wraps seam side down on hot grill rack; cover and cook 4 minutes or until golden brown and grill marks appear, turning ¼ turn every minute.
