Mediterranean Chicken Wrap

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Ingredients

Eight 6-inch flour tortillas
1/2 cup Basil Pesto
1-1/4 pounds cooked chicken*, meat only
1-1/2 cups portabella mushrooms roasted and sliced
1 cup red bell pepper roasted, peeled, and sliced
1 head Boston lettuce
1 small red onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Wraps are a great way to make a sandwich that won’t fall apart. All kinds of variations are possible with this one—try it with olives, tapenade, grilled zucchini, eggplant, or summer squash.

Submitted by:
Chef Ann Cooper Chef Ann Cooper is a renegade lunch lady. She works to transform cafeterias across the nation into culinary classrooms for students, centered on regional, organic, seasonal and sustainable meals. For more, pick up her book Lunch Lessons: Changing the Way We Feed Our Children.

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Make It:

On each of the tortillas place basil pesto, chicken*, roasted mushrooms and peppers, onion, lettuce seasoning and cheese. Fold in ends and roll.

*Tip: This recipe is a great way to use leftover chicken!

Clean It:

At the end of your meal, don’t worry about rinsing all of your dishes before loading your dishwasher. Most washers today are strong enough to clean your plates on their own, making the pre-rinse nothing more than a waste of water.

Green It:

Composting is by far the greenest way to deal with your leftovers and scraps. Check out these composting basics from Treehugger.

Make It Fun:

Make this recipe into a fun, DIY meal. Line up all the ingredients, give your kids a plate and a tortilla, and let them go to town developing their own ideal chicken wrap.

Image Courtesy Of edseloh