Chicken Pesto Carrot Wrap! 🥕

Ingredients

• 4 large Carrots (peeled and grated fine)
• 2 large Eggs (beaten)
• 1 cup Shredded Cheese (mozzarella or cheddar, shredded)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 large Chicken Breast (about 1 lb total, trimmed and pounded thin)
• 2 tbsp Olive Oil (extra‑virgin, for cooking chicken)
• 0.25 cup Pesto Sauce (store‑bought or homemade)
• 0.5 cup Cottage Cheese (low‑fat)
• 1 cup Arugula (washed and dried)
• 0.25 cup Sun‑Dried Tomatoes (packed in oil, drained and chopped)
• 1 tsp Honey (optional, for a touch of sweetness)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 375°F

2. Make Carrot Wrap Batter

   Grate the carrots using the box grater. Transfer to a mixing bowl, add beaten eggs, shredded cheese, salt and pepper, then mix until fully combined.

   Time: PT5M

3. Bake Carrot Wraps

   Spread the carrot mixture onto the prepared baking sheet in a thin, even layer (about ¼ inch thick). Bake for 15 minutes, or until the edges are lightly golden and the center is set.

   Time: PT15M

   Temperature: 375°F

4. Season and Cook Chicken

   Pat the chicken breasts dry, season both sides with salt and pepper. Heat olive oil in a skillet over medium‑high heat, add the chicken and cook 5‑6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips.

   Time: PT10M

5. Assemble the Wraps

   Lay a carrot wrap on a plate. Spread a thin layer of cottage cheese, drizzle pesto, add a handful of arugula, place chicken strips, sprinkle sun‑dried tomatoes, and finish with a drizzle of honey if desired. Fold or roll the wrap.

   Time: PT5M

6. Serve

   Serve the wraps immediately, or store assembled wraps in the refrigerator for up to 2 days.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

20 g

Fiber

4 g