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Pesto Chicken Salad Lunch Wrap

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  • Yield: 4
  • Prep Time:15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes

Ingredients

  • 4 Frescados 100% Whole Grain Tortillas
  • 1/4 cup mayonnaise
  • 1/4 cup basil pesto
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp finely chopped fresh parsley
  • 4 tsp Dijon mustard
  • 1/2 tsp black pepper
  • 1 can (15 oz) chickpeas, drained, rinsed and lightly smashed
  • 1 1/2 cups shredded rotisserie chicken
  • 2 scallions, thinly sliced
  • 2 cups packed baby spinach
  • 1/2 cup diced cucumber
  • 1/2 cup diced bell pepper (any color)
  • Lime wedges, for serving

Preperation

  1. In medium bowl, stir together mayonnaise, pesto, lemon juice, parsley, mustard and black pepper. Fold in chickpeas, chicken and scallions.
  2. Meanwhile, warm tortillas according to package directions.
  3. Spoon chicken mixture down center of each tortilla, leaving a 1-inch border. Top with spinach, cucumber and bell pepper. Fold bottoms of tortillas up over filling, fold in sides and roll up tightly.

 

Tips: Substitute spinach with baby kale or arugula if preferred.

Substitute chickpeas with cannellini (white kidney) beans or lentils if desired.