Prep time: 10 min Cooking time: 25 min
8 ounces Chicken Breast
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
1 1/2 Red Bell Pepper, sliced
1 1/2 tsp Extra Virgin Olive Oil
3 Whole Wheat Tortilla
3 tbsp Pesto
1 1/2 cups Baby Spinach
Preheat the oven to 400°F. Place the chicken and red pepper on a baking sheet and drizzle with oil. Season with pepper and garlic powder. Bake for 25 minutes, then slice the chicken into thin strips.
Place the tortilla on a plate and spread the pesto in a thin layer on top. Add the sliced chicken, red pepper, and spinach. Fold in the sides of the tortilla and roll it up. Slice the wrap in half if desired. Enjoy!
Leftovers: Best enjoyed immediately. Ingredients can be refrigerated separately in airtight containers for up to three days.
Serving Size: One serving is equal to one wrap.
Additional Toppings: Goat cheese and/or fresh herbs.
Make it Vegan: Use tofu or tempeh instead of chicken.
Gluten-Free: Use a gluten-free tortilla instead.