# What you'll need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or sliced (approximately 10.6 oz)
→ Pesto & Cheese
02 - 1/3 cup basil pesto
03 - 1/2 cup shredded mozzarella cheese
→ Vegetables
04 - 1 cup baby spinach leaves
05 - 1 medium tomato, thinly sliced
06 - 1/2 small red onion, thinly sliced
07 - 1/2 cup roasted red peppers, sliced (optional)
→ Wraps & Extras
08 - 4 large flour tortillas (10-inch)
09 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - In a medium bowl, mix the cooked chicken with the basil pesto until evenly coated.
02 - Heat the flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
03 - Place each tortilla flat and layer spinach leaves down the center, followed by the pesto-coated chicken, shredded mozzarella, tomato slices, red onion, and roasted red peppers if using.
04 - Sprinkle salt and freshly ground black pepper over the fillings to taste.
05 - Fold in the sides of each tortilla and roll it tightly to enclose the filling completely.
06 - Slice the wraps in half and serve immediately, or wrap tightly in foil or parchment paper for portability.
