Recipe from Festival Foods.
3 to 4 boneless chicken breasts, cooked and diced into small pieces
2/3 cup mayonnaise
1/4 cup prepared basil pesto
1 cup finely diced celery
2 tbls toasted pine nuts, optional
4 6 inch wheat tortillas
4 pieces Romaine lettuce
3/4 cup grape tomatoes, halved
In a large bowl whisk together mayonnaise and basil pesto, until smooth. Stir in chicken, celery and nuts. If mixture seems to dry, add a little more pesto or mayo.
To assemble: Place tortilla on work surface. Layer romaine, a few tomatoes, and chicken mixture down center. Fold lower end of tortilla over filling then fold sides in, keeping ingredients tightly packed. Cut in half on an angle to serve.
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