Ingredients
Units
Scale
- 1/2 lb chicken breast
- 2 tsp dried basil
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper (omit pepper for AIP)
- 2–3 tbsp olive oil
- Juice of half a lemon
- 3 grain-free tortillas (I use almond flour tortillas, use cassava for AIP)
- 3 tbsp pesto (use this for AIP)
- 1/4 cup arugula
Instructions
- Pound the chicken breast with a mallet to 1″ thick. Combine the seasonings in a bowl and coat the chicken on both sides with the herb blend.
- Using a large skillet, heat about 1 tbsp of olive oil over medium heat. Add the chicken and cook for 3-4 minutes on each side, or until the chicken reaches an internal temperature of 165 F.
- Transfer the chicken to a cutting board and top with lemon juice. Slice the chicken into thin strips and set aside.
- Prepare the wraps by laying out a tortilla and adding 1 tbsp of pesto. Spread the pesto into an even layer and top with some arugula and a few strips of chicken. Repeat for all of the ingredients to make 3 wraps.
- Clean out the pan used for the chicken and heat the olive oil over medium heat. Fold the tortillas into a wrap and carefully place them in the pan, wrapped side down. Cook for about 2-3 minutes or until the tortilla is crisped and holds its shape. Very carefully flip and cook for another 2-3 minutes.
- Transfer to a plate or to a Tupperware to serve later.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 1 wrap
- Calories: 297
- Fat: 20g
- Carbohydrates: 25.1g
- Fiber: 4.9g
- Protein: 6.6g