Lunch: Spinach Pesto Chicken Salad Wrap

Trying to lower your blood pressure by watching sodium intake? Use herbs such as basil and other strong ingredients such as lemon, garlic and pepper for lots of flavor. This wrap is also a great way to work in more vegetables with the spinach.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon, Spinach, Nuts, Basil

Health and fertility benefits of Spinach Pesto Chicken Salad Wrap

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

Cooking Spray
1 pound skinless, boneless chicken breasts
½ teaspoon ground black pepper, divided
1 teaspoon dried basil
3 cups baby spinach (large stems removed)
2 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
¼ cup light mayonnaise
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese
¼ teaspoon garlic powder
5 (6-inch) corn tortillas (or other whole-grain tortilla or wrap)

Instructions

Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
Season the chicken breasts with 1/4 teaspoon black pepper and dried basil. Bake for 35 minutes or until done. Put the chicken breasts in the refrigerator to cool.
In a food processor, combine the spinach, pine nuts, lemon juice, and mayonnaise. Lightly pulse. With the machine running, add the olive oil, blending until the mixture is creamy. Stir in the Parmesan cheese, garlic powder, and 1/4 teaspoon black pepper.
Cut the cooked chicken into 1/2-inch pieces and shred. In a medium bowl, combine the chicken and pesto sauce; mix well.
Serve 1/2 cup chicken salad in each tortilla. Fold in the two sides of the tortilla and roll like a burrito. You can serve these immediately or wrap tightly in plastic wrap and refrigerate.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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