Low-Fat Pesto and Chicken Wrap Recipe

Low-Fat Pesto and Chicken Wrap Recipe

Photo by Perry Santanachote

A pesto without parmesan and pine nuts? Trust us — it’s just as good. Traditional pesto can pack up to 280 calories and 26 grams of fat per serving, so we lightened things up by swapping in heart-healthy almonds instead. Without the extra fat, we knew we couldn’t skimp on taste: Prepare for the bold, fresh flavors of basil and lemon to really shine through. We kept the rest of the wrap simple — with chicken breast, tomatoes and lettuce — for just the right amount of protein, fat and carbs to keep you going all afternoon. If you need a healthy meal for lunch, dinner or even a snack — well, it’s a wrap.

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Low-Fat Pesto and Chicken Wrap Recipe

Serves 4

Total time: 10 minutes

The Skinny

Per wrap:

  • 416 cal
  • 15 g fat (1 g sat)
  • 28 g carbs
  • 550 mg sodium
  • 4 g fiber
  • 4.6 g sugar
  • 40 g protein

Ingredients

For the pesto:
3/4 cup basil
3 tablespoons raw almonds
1/2 garlic clove
1/8 teaspoon sea salt
2 tablespoons olive oil
1 1/2 teaspoons lemon juice

For the wrap:
4 (10-inch) whole-wheat tortilla wraps
1 pound deli roasted chicken breast
1 roma tomato, sliced thinly
8 romaine lettuce leaves

Preparation

  1. Combine the basil, almonds, garlic and salt in a food processor and pulse until mealy. Gradually add the oil, processing until finely chopped, then pulse in the lemon juice.
  2. Place tortillas on a work surface and spread one tablespoon of pesto on each wrap, leaving a one-inch border around the edges.
  3. Divide chicken and tomato among the wraps and top each with two leaves of lettuce.
  4. Fold in the ends and roll them up tightly; cut in half.
Low-Fat Pesto and Chicken Wrap Recipe

Photo by Perry Santanachote