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.
Low-Fat Pesto and Chicken Wrap Recipe
Total time: 10 minutes
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
- 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.
- Place tortillas on a work surface and spread one tablespoon of pesto on each wrap, leaving a one-inch border around the edges.
- Divide chicken and tomato among the wraps and top each with two leaves of lettuce.
- Fold in the ends and roll them up tightly; cut in half.