Basil and Bacon Chicken Salad Wrap
Combine peppery basil pesto, maple-flavored bacon, and Oven Roasted Diced Chicken Breast for convenient, handheld lunch ready in minutes.
4
Servings
15 m
Preparation
0 m
Cooking
450
Calories
Ingredients
1.5 cups (12 ounces) Grilled & Ready® Oven Roasted Diced Chicken Breast
2/3 cup low-fat mayonnaise
1/4 cup prepared basil pesto
4 6-inch wheat tortillas
1 romaine lettuce
3/4 cup grape tomatoes, halved
4 slices Wright® Brand Applewood Bacon, cooked and crumbled
| Calories | 450 |
| Protein | 26 g |
| Total Fat | 28 g |
| Cholesterol | 105 mg |
| Sodium | 1340 mg |
| Total Carbohydrate | 24 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Prepare Oven Roasted Diced Chicken Breast according to package directions. Set aside.
2. In a large bowl whisk together mayonnaise and basil pesto, until smooth. Stir in chicken.
3. To assemble: Place tortilla on work surface. Layer romaine, tomatoes, chicken mixture and bacon down center. Fold lower end of tortilla over filling then fold sides in, keeping ingredients tightly packed.
4. Cut in half to serve.
| Calories | 450 |
| Protein | 26 g |
| Total Fat | 28 g |
| Cholesterol | 105 mg |
| Sodium | 1340 mg |
| Total Carbohydrate | 24 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique