Indulge your taste buds in a burst of morning flavors with our delectable Chicken Pesto Breakfast Wrap! This savory delight, serving four, combines the goodness of gluten-free tortillas, vegan mozzarella, aromatic basil pesto, succulent shredded chicken, chopped artichoke hearts, and creamy avocado slices. Sprinkled with a touch of Italian seasoning and adorned with fresh basil leaves, each wrap is a symphony of textures and tastes. The magic happens on the grill pan, where the wraps transform into golden brown, crispy parcels of morning perfection. Whether you’re a fan of a leisurely weekend breakfast or need a quick and delicious weekday option, these wraps are here to elevate your breakfast game. Join us in the kitchen as we roll up these flavorful bundles, bringing warmth and satisfaction to your breakfast table.
Recipe
Serves 4
2 large gluten free tortillas (We like Siete)
1.8 oz. vegan mozzarella cheese, grated (We like Miyokos)
6 tbsp. basil pesto, store-bought or homemade
7 oz. shredded cooked chicken
2.8 oz. canned artichoke hearts, chopped, drained
1 avocado, sliced
2 tsp. Italian seasoning
handful basil leaves, to serve
How to Prepare
In the center of each tortilla, place a layer of the vegan mozzarella, basil pesto, shredded chicken, artichoke hearts and sliced avocado.
Sprinkle over some Italian seasoning and top with fresh basil leaves.
Preheat a grill pan over medium-high heat. Fold the sides of the tortilla inwards and roll it up like a burrito. Grill the wraps for 4-6 minutes on each side, or until golden brown and crispy. Serve warm from the grill.
