- 4
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Ingredients
- 1/2 c mayo
- 3-4 T purchased dried tomato pesto
- 8 to 12 6-in corn or 7-8-in flour tortillas
- 2 6-oz packages refrigerated grilled chicken breast strips
- 2 small yellow summer squash or zucchini, cut into thin strips
- 1 med sweet pepper, cut into strips
- cilantro (optional)
Preparation
Step 1
Stir together may and pesto; divide into four small bowls. Place tortillas on a microwave safe plate; cover with a paper towel and microwave 30-45 sec or until warm.
Divide chicken, squash and pepper strips and warm tortillas among four shallow bowls. If desired, top with cilantro. Serve with pesto mixture.