Pesto Chicken Salad Wraps | Natalie Cooks

Ingredients

• 1 lb chicken tenders*
• 1 tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp kosher salt, (divided)
• 1 tbsp olive oil
• ½ cup pesto ((recipe below or use storebought))
• ¼ cup plain Greek yogurt
• 2 tbsp lemon juice
• 4 cups thinly sliced loosely packed kale**
• 4 cups thinly sliced romaine**
• 2 medium avocados, (chopped***)
• ½ cup crumbled feta cheese
• 4-8 slices bacon, (cooked (optional))
• 4 large flour tortillas
• 4 cups loosely packed basil, (parsley, cilantro, dill, and/or arugula (I like to use a mix of two))
• ½ cup toasted almonds
• ½ cup (about 2 oz) grated parmesan
• ¼ cup olive oil
• 1 clove garlic
• ½ tsp kosher salt
• ¼ tsp black pepper
• **You can use any combination of salad greens here. I like to use half romaine and half of another green (like kale or arugula).
• ***If you won't eat this in one sitting/are prepping it ahead, don't add the avocados to the salad. Instead, you can just add them to your wrap when you assemble it.