Ingredients
1/2 pound ground chicken1 tablespoon canola oil1/4 cup sun-dried tomato pesto4 flour tortillas (8 inches), warmed1/2 cup shredded part-skim mozzarella cheese8 grape tomatoes, cut in half4 slices red onion, separated into rings1 cup shredded lettuce
Preparation
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain.
Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.
