Pesto-Style Chicken Wrap

Ingredients

• 1 cup mayonnaise
• 1 bunch fresh basil leaf
• 3 tablespoons fresh chives
• chopped
• 1 tablespoon fresh lime juice
• 12 cup parmesan cheese
• freshly grated
• 3 boneless chicken breast halves
• cooked and cooled
• 2 tablespoons olive oil
• fresh ground pepper
• 6 large whole wheat tortillas
• 8 ounces provolone cheese
• sliced
• 13 cup sun-dried tomato packed in oil
• minced

Instructions

1. Combine mayonnaise, basil, chives, and lime juice in a food processor until smooth.
2. Stir in Parmesan and refrigerate.
3. Slice chicken thinly across the grain and place in a small bowl or container.
4. Drizzle with olive oil and several grinds of fresh pepper.
5. Cover with plastic wrap and set aside.
6. To assemble, lay a tortilla flat on your work surface.
7. Spread with pesto mayonnaise to edges.
8. Lay a slice of provolone in the center of the wrap and top with chicken slices along the midline.
9. Spread a scant tablespoon of tomato spread along the chicken.
10. Fold up the bottom edge of the tortilla and roll closed from side to side, leaving the top open.