Parmesan Pesto Chicken Wraps

Cooked chicken. You can use boiled or grilled chicken. The chicken needs to be shredded or chopped in smaller pieces and not overly spiced, so that it can combine beautifully with the pesto mixture.

Green pesto. Look for brands with minimal ingredients! Red pesto will work too, if you prefer (you can skip the tomato paste in that case).

Parmesan cheese. I know it’s not the best option, but I used the pre-packaged grated Parmesan cheese. That is what I had at the moment, work with whatever you have.

Some fresh basil

Olives. This is optional, feel free to leave out if you need to watch your sodium intake or don’t like olives.

Tortillas

Tomato paste. As I mentioned already you can use red pesto instead or add some blended sundried tomatoes to the mixture. If you decide to use tomato puree, don’t overdo it, you don’t want to make the sauce too liquid (it can make the wraps soggy).

Garlic (essential!)

Grilled or roasted zucchini. Chop up ½ zucchini and roast quickly with some olive oil on the stove or in the pan if you don’t have grilled zucchini.

Spinach or arugula. I used spinach, because that’s what I had available. If there was arugula somewhere in my house or garden, you can be sure I’d use lots and lots of that!

Mozzarella. Last, but not least, some grated mozzarella cheese.

Directions at homemademastery.com

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