Pesto Chicken Wraps

This is one of those meals that I have been making for what feels like forever.  It's a simple and quick meal that is a real favorite in our house.  Heating up the ingredients really takes this one step above your typical chicken and veggie wrap.  I tend to make these a lot in the summer-they are perfect for a fast dinner on a hot night when you don't really feel like cooking-I serve them with everything from potato chips to fries to fruit.  It helps if you have leftover grilled or roasted chicken (those rotisserie chickens they sell at the grocery stores work perfect here) but if you don't have any, you can grill up some chicken breasts and use those.

The recipe below makes 2 wraps which is perfect for a quick dinner-feel free to adjust the quantities according to taste and how many you plan to make!

Pesto Chicken Wraps

1-2 cooked chicken breasts, chopped into bite size pieces (can be baked, grilled, broiled, boiled, etc)

2 tablespoons pesto sauce

2 tablespoons mayonnaise (I use light)

1/2 red bell pepper, chopped red bell pepper

2 tablespoons chopped onion

1 stalk celery, chopped

Romaine lettuce, chopped

2 8-inch tortillas

In a microwave safe bowl, combine everything except the lettuce and tortillas.  Microwave the mixture for 1 minute, or until heated through. Set aside.  Heat the tortillas in the microwave for 20 seconds, or until warm. Place desired amount of lettuce on a tortilla and top with the chicken mixture. Roll up into a wrap. Repeat with remaining tortilla(s) and mixture.  

Source: Inspired by Health Magazine