15-Minute Chicken Pesto Wrap

Ingredients

• 200 g cooked chicken breast sliced
• 1 large whole-wheat tortilla
• 40 g light mozzarella
• 30 g pesto light
• 80 g spinach
• 60 g tomato sliced
• 2 tbsp Greek yogurt
• 1 tsp lemon juice
• 1/4 tsp black pepper
• 1 tsp olive oil

Method

1. Step 1

   Warm the tortilla in a dry pan for 20 seconds per side.

2. Step 2

   Mix Greek yogurt, lemon juice, and black pepper to make a quick sauce.

3. Step 3

   Spread pesto and yogurt sauce over the tortilla.

4. Step 4

   Layer spinach, tomato, chicken, and mozzarella on top.

5. Step 5

   Fold and toast in a pan with olive oil for 2 minutes per side.

6. Step 6

   Slice and serve warm.