Low Carb Chicken Pesto Wrap
Elevate your lunch game with this irresistible Low Carb Chicken Pesto Wrap recipe, a perfect blend of bold flavors and wholesome ingredients. Succulent, oven-baked chicken breasts are paired with a vibrant homemade basil pesto, made from fresh garlic, parmesan, pine nuts, and a splash of zesty lemon juice. Wrapped in low-carb tortillas and complemented by peppery arugula and sweet cherry tomatoes, this nutritious and protein-packed meal is as satisfying as it is flavorful. Ready in just 35 minutes, this recipe is ideal for a quick lunch, meal prep, or a light dinner, offering an easy, healthy, and gluten-conscious solution to busy days.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces low-carb tortillas
- 1 cup basil leaves
- 2 cloves garlic
- 0.25 cup parmesan cheese
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
- 8 pieces cherry tomatoes
- 1 cup arugula
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.
Transfer the chicken to a baking sheet and bake in the preheated oven for 10-15 minutes, or until fully cooked (internal temperature should reach 165°F or 75°C).
While the chicken is baking, prepare the pesto. In a food processor, combine basil leaves, garlic, parmesan cheese, pine nuts, lemon juice, and 1 tablespoon of olive oil. Blend until smooth.
Halve the cherry tomatoes and set aside.
Once the chicken is cooked, remove from the oven and let it rest for a few minutes. Slice the chicken into thin strips.
Assemble the wraps: Lay a low-carb tortilla flat, spread 1-2 tablespoons of pesto evenly over it.
Place a handful of arugula, several slices of chicken, and a few halved cherry tomatoes on top of the tortilla.
Wrap the tortilla tightly around the filling, folding in the sides as you go to secure the contents.
Slice the wrap in half and serve immediately. Repeat with the remaining tortillas and fillings.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 9.0 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 742 mg | 57% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
