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Pesto Chicken Wrap

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Ingredients
  

  • 1 – large low-carb tortilla
  • 2-3 oz – shredded chicken breast
  • 1-2 Tbsp – pesto
  • ½ cup – mozzarella cheese
  • ¼ cup – sliced cherry tomatoes
  • ¼ cup – spinach
  • 1-2 Tbsp – fresh basil diced
  • 2 Tbsp – balsamic glaze

Instructions
 

  • Starting from the outer edge, cut the tortilla in a straight line until you reach the center.
  • Envision the tortilla divided into four quadrants. The cut separates quadrants 3 and 4, while the first two quadrants remain above.
  • Fill the top left quadrant (Q1) of the tortilla with cooked shredded chicken, pesto, and ¼ cup of mozzarella.
  • Fill the top right quadrant (Q2) with sliced tomatoes and balsamic glaze.
  • Fill the left bottom quadrant (Q3) with mozzarella.
  • Fill the bottom right quadrant (Q4) with spinach, basil, and the remaining mozzarella.
  • Let’s fold this tortilla into a triangle.
  • a. Fold quadrant 3 (Q3) over quadrant 1 (Q1), creating a 3/4 circle shape.
  • b. Fold quadrant 1 (Q1) over quadrant 2 (Q2), resulting in a half-circle shape.
  • c. Finally, fold quadrant 2 (Q2) over quadrant 4 (Q4), forming a triangle (1/4 circle shape).
  • Cook on a flat skillet on low to medium heat for about 5 minutes on each side or until the cheese is melted and the tortilla is slightly toasted on each side.
  • Serve with a drizzle of balsamic glaze, additional tomatoes and basil leaves.