Peachy-Pesto Chicken Wrap

Ingredients

• 3 cups Basil Leaves, lightly packed
• 1/3 cup Freshly Shredded Parmesan or Non-Dairy Alternative
• 2 Tbsp. Pine Nuts, toasted
• 1/2 tsp. Garlic, minced
• A finger pinch Kosher Salt
• A finger pinch Black Pepper
• 2 Tbsp. Fresh Lemon Juice
• 2 Tbsp. Olive Oil
• 2 cups Cooked Chicken Breast, diced or Plant-based Alternative
• 2 Avg. sized Firm Peaches, pitted, diced
• Arugula Leaves Whole Grain
• Low Carb Wrap Fresh Veggies (your choice)

Directions:

Step 1: Cook chicken breast any way you wish or purchase a prepared rotisserie chicken; remove all meat from chicken; tossing skin and bones.

Step 2: Using a food processor or blender, process basil leaves and next 5 ingredients (thru pepper) until combined. With machine running, drizzle in juice and oil. Continue processing until a smooth pesto paste forms.

Step 3: Combine diced chicken and peaches. Add pesto paste and gently toss to evenly coat.

Step 4: Place arugula in center of wrap. Top with suggested portion pesto chicken mixture. Tightly wrap. Wrap in foil to hold shape until ready to enjoy.

Complete Meal Portions:

2 Unit Portion: 1 wrap arugula leaves (any amount) 1/2 heaping cup chicken pesto mixture 1/2 sandwich sized Ziploc veggies

3 Unit Portion: 1 wrap arugula leaves (any amount) 3/4 heaping cup chicken pesto mixture 3/4 sandwich sized Ziploc veggies.

4 Unit Portion: 1 wrap arugula leaves (any amount) 1 cup chicken pesto mixture 1 sandwich sized Ziploc veggies.

5 Unit Portion: 1 wrap arugula leaves (any amount) 1 heaping cup chicken pesto mixture 1/2 quart sized Ziploc veggies .