Chicken Pesto Wraps

• 12 lb ground chicken
• 1 tablespoon canola oil
• 14 cup sun-dried tomato pesto
• 4 (8 inch) flour tortillas, warmed
• 12 cup shredded part-skim mozzarella cheese
• 8 grape tomatoes, cut in half
• 4 red onions, slices seperated into rings
• 1 cup shredded lettuce

1. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear, drain.
2. Spread pesto over each tortilla.
3. Spoon chicken down the center, and layer with cheese, tomatoes, onion, and lettuce.
4. Roll up.

ground chicken, canola oil, tomato pesto, flour tortillas, mozzarella cheese, grape tomatoes, red onions, shredded lettuce

Taken from www.food.com/recipe/chicken-pesto-wraps-470909 (may not work)