Servings: 1 (click to scale)
Ingredients
For the Whipped Pesto Cottage Cheese Spread
- 1/4 cup low fat cottage cheese
- 3/4 tsp pesto
For the Citrus & Herb Chicken Breast
- 4 ea boneless, skinless chicken breast
- 1 tsp oil
- 2 tsp citrus & herb seasoning
For the Wrap
- 1 ea 8-inch low carb wrap
- 3 ea basil leaves
- 1/4 cup sun-dried tomatoes
- 2 Tbsp spinach
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Instructions
For the Whipped Pesto Cottage Cheese Spread
- Place the cottage cheese and pesto into a food processor and blend until smooth and fluffy.
For the Citrus & Herb Chicken Breast
- In a medium bowl, combine the chicken, oil, and seasoning. Toss to coat evenly and let marinate for 15–30 minutes, if time allows.
- Preheat the oven to 400°F.
- Heat a large oven-safe skillet over medium-high heat. Sear the chicken for about 2 minutes per side, until lightly browned.
- Transfer the chicken to a parchment-lined baking sheet or leave it in the oven-safe skillet. Bake for 12–15 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing or serving.
For the Wrap
- Spread 1 tablespoon of the whipped pesto cottage cheese spread evenly around the middle of the wrap.
- Layer the following on top of the whipped pesto cottage cheese spread, in this order: 3 each basil leaves, 3 oz of sliced citrus and herb chicken breast. 1/4 cup of sun-dried tomatoes, and 2 Tbsp of spinach.
- Fold over 1/4 of the wrap on the bottom and one side of the tortilla, then roll over the top of the tortilla.
Nutrition
Calories: 337kcal | Carbohydrates: 20g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Sodium: 633mg | Fiber: 14g
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