Recipe of Award-winning Pesto-Chicken Club Wrap

Pesto-Chicken Club Wrap. Combine chicken, cooking creme and lemon juice. Top with remaining ingredients; roll up. By all means, if you are ever in the Bay Area and want to try a great wrap and smoothie place, then check them out.

The rice, tomatoes, olives, Feta and pesto and chicken blend together to create a salty, and slightly sweet flavor. I added sautéed onion, celery, and some fresh spinach (minus the lettuce). I added sliced cucumber with the tomato. You can have Pesto-Chicken Club Wrap using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pesto-Chicken Club Wrap

1. It's 3 cup of shredded cooked chicken breats.
2. It's 1 packages of 10oz philadelphia creamy pesto cooking creme.
3. It's 1 tbsp of lemon juice.
4. It's 6 each of 8 in flour tortillas.
5. Prepare 12 slice of fully cooked bacon.
6. You need 2 each of plum tomatoes cut into 6 slices.
7. Prepare 6 each of lettuce leaves.

My husband thought the pesto was a bit much and I will probably go with the italian Philadelphia Cooking Creme next time. Just got done eating this, but I used the italian cooking cream instead, and added parmesan cheese. Mmmmm I love the combination of pesto and chicken, and so from that, this wrap was born. Just a few ingredients to mix together, then combine the chicken with Sargento's Provolone and Mozzarella slices as well as some fresh tomato and lettuce, wrap it all up in a tortilla, and lunch is done!

Pesto-Chicken Club Wrap instructions

1. combine chicken, cooking creme and lemon juice.
2. spoon down center of tortillas.
3. top with remaining ingredients and roll up.

One of my favorite recipes was featured on the front page of the website I get my recipes from. I thought I would spread the happiness by putting it here as well. In a large bowl, mix romaine hearts, chicken, cheese, tomatoes, pesto, and dressing together until evenly coated. Lay the tortillas flat and then use tongs to fill the center of each tortilla with the salad mixture. Fold the ends of the tortilla in, then wrap the tortilla up, then cut in half and secure with a tooth pick if desired.