Chicken Pesto Wraps with Roasted Tomatoes

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4 servings

Ingredients

• 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

Directions

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.