Spinach Pesto Chicken Salad Wrap

Trying to lower your blood pressure by watching sodium intake? Use herbs such as basil and other strong ingredients such as lemon, garlic and pepper for lots of flavor. This wrap is also a great way to work in more vegetables with the spinach.

Prep Time: 35 minutes

Nutrition Facts

Serving Size: 1 wrap

  • Calories 250
  • Carbohydrate 14 g
  • Protein 23 g
  • Fat 11.0 g
  • Saturated Fat 2.0 g
  • Sugars 1 g
  • Dietary Fiber 2 g
  • Cholesterol 55 mg
  • Sodium 205 mg
  • Potassium 430 mg

This Recipe Serves 5


Cooking Spray
1 pound skinless, boneless chicken breasts
½ teaspoon ground black pepper, divided
1 teaspoon dried basil
3 cups baby spinach (large stems removed)
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
¼ cup light mayonnaise
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese
¼ teaspoon garlic powder
5 (6-inch) corn tortillas (or other whole-grain tortilla or wrap)


  1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
  2. Season the chicken breasts with 1/4 teaspoon black pepper and dried basil. Bake for 35 minutes or until done. Put the chicken breasts in the refrigerator to cool.
  3. In a food processor, combine the spinach, pine nuts, lemon juice, and mayonnaise. Lightly pulse. With the machine running, add the olive oil, blending until the mixture is creamy. Stir in the Parmesan cheese, garlic powder, and 1/4 teaspoon black pepper.
  4. Cut the cooked chicken into 1/2-inch pieces and shred. In a medium bowl, combine the chicken and pesto sauce; mix well.
  5. Serve 1/2 cup chicken salad in each tortilla. Fold in the two sides of the tortilla and roll like a burrito. You can serve these immediately or wrap tightly in plastic wrap and refrigerate.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Photo: Spinach Pesto Chicken Salad Wrap. PNC Photography: Photographer: Peter Papoulakos

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