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Pesto Chicken and Roasted Pepper Wraps*

2 6-inch whole-wheat tortillas
2 Tbsp bottled pesto sauce
1/2 package (3 oz.)grilled chicken strips
1/8 tsp ground black pepper
1 oz. bottled roasted red bell peppers, drained and halved
2 oz. part-skim mozzarella cheese, shredded
4 leaves of green leaf lettuce
Salt and black pepper to taste

Preheat oven to 350°F. Arrange the tortillas on a clean work surface. Spread the pesto evenly over each and top with mozzarella. In a microwave-safe bowl, toss together chicken strips, peppers, salt, and black pepper, and cook in the microwave until heated through. While chicken heats up, warm or toast tortillas with cheese. Divide chicken and peppers between tortillas on top of cheese. Top with a lettuce leaf and roll up, tucking in the ends.

Serves 2. Per Serving: 290 calories, 14 g fat (3 g sat fat), 26 mg cholesterol, 22 g carbohydrate, 22 g protein, 2 g fiber, 676 mg sodium

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