Pulled Chicken Pesto Wraps

Ingredients

1 lb Chicken Breast

1 cup Organic Vegetable Broth

2/3 cup Walnuts

1/2 cup Extra Virgin Olive Oil

1 Lemon (juiced)

2 cups Baby Spinach

1 cup Basil Leaves

1/4 tsp Sea Salt

1/2 tsp Black Pepper

4 cups Collard Greens (washed and stems removed)

Directions

1. Preheat oven to 325°F (163°C).

2. Place chicken breasts in a oven-safe glass dish and pour in vegetable broth. Tightly cover with foil. Bake in the oven for 60 minutes.

3. Meanwhile, create your pesto by combining walnuts, olive oil, lemon juice, spinach, basil, sea salt and black pepper in a food processor. Blend until smooth.

4. Remove chicken from oven. Use a fork to shred the chicken.

5. Place the pulled chicken in a bowl and toss with desired amount of pesto.

6. Drop a few spoonfuls into a collard green and wrap it up. Enjoy!

Notes

• Save Time: Throw your chicken into the slow cooker in the morning and shred by night.

• More Carbs: Serve on organic bread or in a brown rice wrap.

• Make it Crunchy: Add diced celery, cherry tomatoes or sunflower seeds.

• Vegetarian: Skip the chicken and use roasted chickpeas.