- 2 small whole wheat tortillas
- 1 tablespoon kale pesto store bought or homemade
- 1/3 cup cooked chicken finely cubed or shredded
- 1/4 cup mozzarella cheese shredded
Heat a large skillet over medium heat.
Lay the tortillas on a cutting board and spread the pesto onto one side of each tortilla.
Take one tortilla and sprinkle the chicken and cheese on top. Layer the other tortilla on top, pesto facing down.
Place tortillas onto the hot skillet and cook for 3 minutes per side or until golden brown and the cheese is melted.
Let cool slightly and then cut into 8 wedges.
Homemade Kale Pesto - in a food processor pulse together 1 cup packed kale, 1 cup packed basil, 1/2 lemon juiced, 2 cloves of garlic, 1/2 cup parmesan cheese, 1/2 cup oil olive, salt and pepper to taste (optional) until fully combined.
Age: 9+ months