Makes 1 serving
Melt Wrap Ingredients
2 oz. red onion, sliced
2 oz. spinach or basil
2 slices of cheese or 1/3 cup shredded cheese
1 tbsp. pesto
4 oz. USDA chicken
2 cups spinach or basil
1 tsp. garlic powder
1 tsp. black pepper
1 oz. parmesan cheese
2 oz. sunflower seeds
1/3 cup vegetable oil or avocado oil
Add all pesto ingredients to food processor and pulse until grainy pesto forms. Be carful not to liquify mixture.
Cut a line from the center of the tortilla to the bottom.
Section your tortilla into 4 quadrants starting from the bottom left. In quadrant 1 place red onion. In quadrant 2 place spinach. In quadrant 3 place cheese. In quadrant 4 place pesto and lay cooked chicken on top.
Fold quadrant 1 onto quadrant 2. Fold quadrant 1 and 2 onto quadrant 3. Fold quadrant 1,2, and 3 onto quadrant 4.
Brush top and bottom of tortilla wrap with oil. Place onto well seasoned pan or flat top griddle over medium-high heat.
Sriracha/ hot sauce
Ranch/ salad dressing
Mustard/ honey mustard