Chicken Pesto Wraps

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Ingredients

Serves 4

  • 4 gluten-free white corn tortillas
  • 4 tbsp pesto
  • 100g low fat ricotta cheese
  • 2 medium sliced tomatoes
  • 2 cups shredded cooked chicken
  • 50g spinach

Method

  1. Preheat sandwich press
  2. Lay the tortillas on a flat counter surface. Combine the pesto and cheese and spread over the tortillas.
  3. Divide the tomatoes, chicken and spinach among the tortillas and roll up
  4. Cook the wraps in the sandwich press until crisp and golden. Cut in half and serve with salad.