# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Condiments
02 - 1/2 cup basil pesto
→ Vegetables
03 - 1 cup baby spinach leaves
04 - 1/2 cup sun-dried tomatoes, thinly sliced
→ Dairy
05 - 1/2 cup mozzarella cheese, shredded
06 - 1/4 cup Parmesan cheese, grated
→ Grains
07 - 4 large whole wheat tortillas
→ Seasonings
08 - Salt and pepper to taste
→ Oils
09 - Olive oil, for drizzling
# How to make it:
01 - Combine shredded chicken, basil pesto, spinach leaves, sun-dried tomatoes, mozzarella, Parmesan, and a pinch of salt and pepper in a large bowl. Mix until thoroughly blended.
02 - Arrange a whole wheat tortilla flat on a clean work surface. Spoon 1/4 of chicken mixture along the center, leaving approximately 2 inches clear at the edges.
03 - Fold both sides of the tortilla towards the center over the filling. Roll the bottom edge up tightly over the mixture to enclose. Repeat with remaining tortillas and filling.
04 - Lightly drizzle olive oil in a skillet over medium heat. Place wraps seam-side down and grill for 2–3 minutes on each side until golden and heated throughout.
05 - Cut wraps diagonally and serve with extra pesto or a side salad as desired.
