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