Chicken Pesto Wraps with Roasted Tomatoes


Chicken Pesto Wraps with Roasted Tomatoes

Chicken Pesto Wraps with Roasted Tomatoes

4 servings


2 boneless skinless chicken breasts

½ pound asparagus, trimmed and cut into 2” pieces

1 pint cherry tomatoes

1 tablespoon olive oil

1 teaspoon fine sea salt

1 teaspoon black pepper

8oz prepared basil pesto

4 Tumaro’s 8" Garden Veggie Carb Wise Wraps

¼ cup low fat ricotta cheese

  1. Preheat oven to 375℉. 
  2. Place chicken breasts between two pieces of plastic wrap. With a meat mallet, pound chicken until 1” thick all around. 
  3. Transfer chicken to a baking sheet and add asparagus and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Bake 20-25 minutes or until internal temperature of chicken reaches 165℉ and vegetables are tender.
  4. Let chicken cool enough to handle and thinly slice crosswise. Transfer chicken and vegetables to a bowl and toss gently with pesto.
  5. Lay wraps on a work surface, spread a thin layer of ricotta on each and top with chicken, tomatoes, and asparagus. Roll up and serve.