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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Quick little lunch, to enhance this you could add a dollop sour cream. Ingredients:
1/2 lb ground chicken |
1 tablespoon canola oil |
1/4 cup sun-dried tomato pesto |
4 (8 inch) flour tortillas, warmed |
1/2 cup shredded part-skim mozzarella cheese |
8 grape tomatoes, cut in half |
4 red onions, slices seperated into rings |
1 cup shredded lettuce |
Directions:
1. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear, drain.
2. Spread pesto over each tortilla.
3. Spoon chicken down the center, and layer with cheese, tomatoes, onion, and lettuce.
4. Roll up.
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