Chicken Pesto Wraps with Roasted Tomatoes | Low-carb Recipe

Ingredients

• 2 boneless skinless chicken breasts
• ½ pound asparagus, trimmed and cut into 2” pieces
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper
• 8oz prepared basil pesto
• 4 Tumaro’s 8″ Garden Veggie Carb Wise Wraps
• ¼ cup low fat ricotta cheese
• Preheat oven to 375℉.
• Place chicken breasts between two pieces of plastic wrap. With a meat mallet, pound chicken until 1” thick all around.
• Let chicken cool enough to handle and thinly slice crosswise. Transfer chicken and vegetables to a bowl and toss gently with pesto.
• Lay wraps on a work surface, spread a thin layer of ricotta on each and top with chicken, tomatoes, and asparagus. Roll up and serve.