Juicy oven-roasted chicken, spring mix and tomatoes all tossed in creamy pesto. A meal for the whole family, perfect for a quick weeknight dinner or a backyard picnic!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Flour Tortillas, 6-inch(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Basil Pesto(ContainsSoy/Soja, Milk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Pat chicken dry with paper towels. Arrange on a foil-lined baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Broil, in the middle of the oven, until chicken is cooked through, 8-10 min.**
While the chicken broils, cut the tomatoes into 1/2-inch pieces. Whisk together the mayo, vinegar, 1/4 tsp sugar (dbl for 4 ppl) and half the pesto in a medium bowl. Season with salt and pepper. Set aside.
Once the chicken is cooked through, transfer to a large bowl. Toss with the remaining pesto and mozzarella cheese. Cover to keep warm.
Add the tomatoes and spring mix to the medium bowl with the creamy pesto dressing. Toss to combine. Season with salt and pepper.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!) Divide the chicken mixture between tortillas. Top with half the salad.
Divide the cheesy chicken wraps between plates. Serve the remaining creamy pesto salad on the side.