Ingredients
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2 cups shredded rotisserie chicken
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1/4 cup nonfat plain Greek yogurt
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1/4 cup store-bought pesto
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1/2 (8 oz) fresh ball mozzarella
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1 medium tomato
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1 tbsp balsamic vinegar
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4 large spinach wraps
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2 cups baby spinach
Steps
1
In a medium bowl, combine the chicken, yogurt, and pesto. Season with salt and pepper. Mix to combine. Thinly slice the mozzarella and tomato. Arrange on a plate and drizzle the vinegar over mozzarella and tomato slices.
2
Onto each wrap, add ½ cup spinach leaves. Top with tomato slices, mozzarella, and chicken salad. Fold in sides of tortillas, roll up to close, and cut in half. Serve immediately.
