Chicken Vegetable Pesto Wrap

Wrap up this quick and easy option for lunch or dinner.
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Chicken Vegetable Pesto Wrap Recipe

Chicken Vegetable Pesto Wrap Recipe

See AlsoAvocado Pesto

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • Olive oil cooking spray
  • 1/2 tsp sea salt, divided
  • 1 small eggplant (about 10 oz), trimmed and sliced into
  • 3 x 1/4-inch strips
  • 1/8 tsp fresh ground black pepper
  • 1 1/2 tbsp plus 2 tsp fresh lemon juice, divided
  • 1 lb. boneless, skinless chicken breasts, sliced into 4-inch strips
  • 1/4 cup dry-roasted soy nuts
  • 1 cup packed fresh basil leaves
  • 2 cloves garlic
  • 1 jalapeño chile pepper, seeded (optional)
  • 2 tsp sesame oil
  • 1 tbsp extra-virgin olive oil
  • 4 8-inch whole-wheat tortilla wraps
  • 1 cup mixed greens, chopped
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 cup cucumber ribbons (TIP: Cut into thin strips with a vegetable peeler)
  • 2 scallions, chopped (green and white parts)

Preparation

  1. Preheat oven to 500°F. Mist a large rimmed baking sheet with cooking spray. Sprinkle 1/8 tsp salt over eggplant. Sprinkle 1/8 tsp salt, black pepper and 1 1/2 tbsp lemon juice over chicken. Place chicken and eggplant on opposite sides of baking sheet. Roast for 18 to 20 minutes, until chicken is no longer pink inside and juices run clear.
  2. Meanwhile, in a food processor or blender, blend soy nuts, basil, garlic, jalapeño (if using) and remaining 2 tsp lemon juice until finely processed. Slowly add sesame and olive oils and pulse to combine. Add remaining 1/4 tsp salt; purée until well blended.
  3. To assemble wraps, spread pesto on 1 side of each wrap, dividing evenly. Among wraps, divide greens, chicken, eggplant, carrots, cucumber and scallions. Fold wrap to enclose fillings.

Nutrition Information

  • Serving Size: 1 wrap
  • Calories: 386
  • Carbohydrate Content: 335 g
  • Cholesterol Content: 63 mg
  • Fat Content: 14 g
  • Fiber Content: 8 g
  • Protein Content: 325 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 457 mg
  • Sugar Content: 3 g
  • Trans Fat Content: 4 g