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Veggie Wraps with Chicken
Ingredients
-
1/2
cup mayonnaise or salad dressing
-
3
- 4
teaspoons purchased dried tomato pesto
-
8
- 12
6 -inch corn or 7- to 8-inch flour tortillas
-
2
6 ounce packages refrigerated grilled chicken breast strips
-
2
small yellow summer squash or zucchini (8 ounces total), cut into thin strips
-
1
medium sweet pepper, cut into strips
-
Cilantro sprigs (optional)
Directions
1. Stir together mayonnaise and pesto; divide into small bowls. Place tortillas on a microwave-safe plate, cover with paper towels. Microwave for 30 to 45 seconds on 100 percent power (high) or until tortillas are warm.
2. Divide chicken, vegetable strips, and warm tortillas among four shallow bowls; add pesto mixture. If desired, top with cilantro sprigs.
Nutrition Facts
(Veggie Wraps with Chicken)
- Servings Per Recipe 4,
- Calories 481,
- Protein (gm) 24,
- Carbohydrate (gm) 30,
- Fat, total (gm) 30,
- Cholesterol (mg) 66,
- Saturated fat (gm) 6,
- Polyunsaturated fat (gm) 14,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 2,
- Vitamin A (IU) 292,
- Vitamin C (mg) 29,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Sodium (mg) 1021,
- Potassium (mg) 286,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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