Chicken Pesto Wraps with Roasted Tomatoes

Sliced pesto chicken wrap showing layers of roasted tomatoes

Serving Size:

4

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.