Along with our goal of eating better at home, I’ve been working on packing healthy lunches for the days that I work. Unfortunately, my work is right across the street from both a Wendy’s and a McDonalds, and it’s all too tempting to just head across the street and pick up something quick. This week, though, I made an effort to choose some healthy lunch options at the grocery store, and I’ve been eating super well! It’s amazing what a difference it makes in my day when I have a healthy, delicious lunch. I have more energy, and it’s easier to think clearly. It’s an all around win!
I saw a similar wrap on Our Best Bites last week, and was excited to experiment with the idea. I ended up making these wraps for lunch one day at work, and then for dinner at home on another day. Geoff despises tomatoes, so I knew that if I made bruschetta, I would be the only one to eat it. I opted instead to just add tomatoes to my wrap, and leave them out of Geoff’s. I also added some avocado, which was delicious in combination with the pesto. This is definitely one that I’ll make again!
Pesto Chicken Salad Wraps
1 tablespoon light mayo (I like the kind with olive oil)
1 tablespoon pesto (I used the pre-made pesto from Costco, but I also like this recipe)
1 cup shredded cooked chicken
1 small tomato, sliced
1 avocado, sliced
2 cups romaine lettuce, shredded
grated parmesan cheese
2 whole wheat or multigrain wraps
Combine mayo and pesto, and toss chicken in pesto mixture until well mixed. On each wrap, layer one cup of romaine lettuce, 1/2 cup chicken salad mixture, tomato slices, and avocado slices. Sprinkle a little parmesan over the top, and roll up. These wraps keep well in the fridge for a few hours (especially if you try to avoid direct contact between the wraps and the tomatoes), so they are perfect for lunches!