Spinach Pesto Chicken Salad Wrap

Spinach Pesto Chicken Salad Wrap
Photo Credit: Peter Papoulakos.

Trying to lower your blood pressure by watching sodium intake? Use herbs such as basil and other strong ingredients such as lemon, garlic and pepper for lots of flavor. This wrap is also a great way to work in more vegetables with the spinach.

  • Prep time
    35 min
  • Servings
    5 Servings
  • Serving size
    1 wrap
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 wrap
  • Amount per serving Calories 250

  • Total Fat 11g
    • Saturated Fat 2g
  • Cholesterol 55mg
  • Sodium 210mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 23g
  • Potassium 430mg


  • nonstick cooking spray
  • chicken breasts (skinless, boneless)
    1 lbs
  • black pepper (divided)
    1/2 tsp
  • basil (dried)
    1 tsp
  • baby spinach (large stems removed)
    3 cup
  • pine nuts (toasted)
    2 tbsp
  • fresh lemon juice
    2 tbsp
  • light mayonnaise
    1/4 cup
  • olive oil
    1 tbsp
  • Parmesan cheese (freshly grated)
    2 tbsp
  • garlic powder
    1/4 tsp
  • corn tortillas (6-inch (or other whole-grain tortilla or wrap))


  1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.

  2. Season the chicken breasts with 1/4 Tsp. black pepper and dried basil. Bake for 35 minutes or until done. Put the chicken breasts in the refrigerator to cool.

  3. In a food processor, combine the spinach, pine nuts, lemon juice, and mayonnaise. Lightly pulse. With the machine running, add the olive oil, blending until the mixture is creamy. Stir in the Parmesan cheese, garlic powder, and 1/4 Tsp. black pepper.

  4. Cut the cooked chicken into 1/2-inch pieces and shred. In a medium bowl, combine the chicken and pesto sauce; mix well.

  5. Serve 1/2 cup chicken salad in each tortilla. Fold in the two sides of the tortilla and roll like a burrito. You can serve these immediately or wrap tightly in plastic wrap and refrigerate.