- 2 whole wheat tortillas
- 2 Tbsp pesto (I used Trader Joes Vegan Kale Pesto)
- 2 pieces roasted red peppers
- 4 slices part skim mozzarella cheese
- 1 cup organic fresh baby spinach
- 1/2 cup shredded rotisserie chicken (optional)
Spread pesto over entirety of each tortilla. Layer one half of spinach first, followed by cheese, red pepper, and chicken, topped by second half of spinach. Roll up and slice in half.