A simple Pesto Chicken Salad Wrap recipe that whips up in a jiffy. Using cabbage or lettuce leaves makes it low-carb and paleo-friendly. And it packs well in a lunch bag for work.

Prepare homemade pesto by combining all the basil pesto ingredients in a food processor or blender until smooth.
Add chicken, pesto, mayonnaise, celery, salt, and pepper to medium bowl and stir until well combined.
To make a sandwich, place a scoop of chicken salad on a lettuce or cabbage leaf and add any optional ingredients. Roll up and enjoy!
Source: Low Carb Yum
Serving Size 6 servings
Servings 1
- Amount Per Serving
- Calories 324
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 5g25%
- Cholesterol 36mg12%
- Sodium 149mg7%
- Potassium 129mg4%
- Total Carbohydrate 1g1%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Prepare homemade pesto by combining all the basil pesto ingredients in a food processor or blender until smooth.
Add chicken, pesto, mayonnaise, celery, salt, and pepper to medium bowl and stir until well combined.
To make a sandwich, place a scoop of chicken salad on a lettuce or cabbage leaf and add any optional ingredients. Roll up and enjoy!
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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