Spinach & Artichoke Pesto Chicken Wraps

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Spinach & Artichoke Pesto Chicken Wraps

Loop & Dash

Easy pesto chicken combines with fresh spinach and artichokes in the flavor-packed wrap

Servings: servings

Ingredients

2 lbs boneless skinless chicken breasts
8 oz. basil pesto
14 oz. artichoke hearts, from a can, roughly chopped
1 tsp olive oil
2 tbsp parmesan cheese, freshly grated
6 large flour tortillas , (or wraps of your choice)
8 oz fresh mozzarella, thinly sliced
5 oz baby spinach

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Instructions

Preheat the oven to 375°F. Spray a baking dish with non-stick cooking spray or brush with olive oil. Rinse and pat dry chicken breasts. Place chicken in the baking dish, season with kosher salt and pepper, and coat with pesto (about 2 tbsp per chicken breast, depending on the size).
Bake chicken in the oven for 20-30 minutes, until cooked through and the internal temperature reaches 165°F. Remove from the oven, let rest for 5 minutes, then slice.
In the meantime, drain the artichoke hearts and use a paper towel to absorb excess moisture. Place in a small bowl and mix with the olive oil and parmesan cheese. Season with salt and pepper.
To assemble the wraps, lay out the tortillas, top with mozzarella cheese, the sliced chicken, artichokes, and spinach. Fold the sides in, roll up, and slice in half.

Notes

PREP AHEAD:

You can make the chicken up to 3 days ahead of time. Follow the first two steps of the recipe, cool completely, and store in an airtight container until you’re ready to use. You will want to warm up your chicken before making wraps.

ADDITIONAL NOTES:

These wraps are a complete meal, but for something more substantial, serve with a side salad or vegetable.

Nutrition

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