Combine peppery basil pesto, maple-flavored bacon, and Oven Roasted Diced Chicken Breast for convenient, handheld lunch ready in minutes.
Basil and Bacon Chicken Salad Wrap
- Total Fat15 g
- Cholesterol45 mg
- Sodium620 mg
- Total Carbohydrate19 g
- Protein16 g
- 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.
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
- Prepare Oven Roasted Diced Chicken Breast (Refrigerated) according to package directions. Set aside.
- In a large bowl whisk together mayonnaise and basil pesto, until smooth. Stir in chicken.
- 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.
- Cut in half to serve.