Lunch

Pesto Chicken Wrap is for Lunch.

Pesto Chicken Wrap takes several minutes to prepare.

Pesto Chicken Wrap takes several minutes to cook.

Pesto Chicken Wrap makes 2 servings.

The ingredients for Pesto Chicken Wrap are:

3 oz chicken tenderloin strips (about 2 strips) cut into fajita strips
1/2 red bell pepper (or one small-size red peppers), sliced thin
1 tbsp Knorr Creamy Pesto sauce mix in packet
2 Mission Life Balance Medium Tortillas (120-cal version)
3 tbsp fat-free sour cream
1 slice red onion (sliced how you like it)
1 tsp olive oil
1 roma tomato
2 tbsp chopped cilantro

Here is how you make Pesto Chicken Wrap:

Heat olive oil in small skillet over medium/high heat. When hot, add onions, peppers, and chicken pieces. Let cook about 3 minutes per side until done.While it's cooking, stir together the sour cream and the pesto seasoning in a small bowl. Slice the tomato into pretty, thin slices.Heat tortillas for 20 seconds in microwave.Spread pesto sauce onto each tortilla. Add chicken/pepper/onion mixture.Top with tomatoes and chopped cilantro.Wrap tightly and serve warm.Serving Size:?makes 2 wraps (I eat both of them)

The nutritional information for Pesto Chicken Wrap is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 201.6

• Total Fat: 3.8 g
• Cholesterol: 47.2 mg
• Sodium: 593.7 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 14.6 g
• Protein: 24.3 g