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For a quick and nutritious lunch or supper, my family and I enjoy pinwheels or wraps, and this recipe for low-carb pesto chicken pinwheels is a winner. These pinwheels are crafted using low carb tortillas because we are all about that cozy, comfortable cuisine without the guilt. Although pinwheels have their roots in a number of different cultures, they are really all about taste and ease of preparation. For those seeking a tasty low-carb alternative without compromising on flavor, try these pinwheels packed with tangy pesto and juicy chicken.
As an accompaniment, these pinwheels go well with a crisp green salad or, for crunch, with sliced cucumbers and bell peppers. They go well with a bowl of warm vegetable soup or roasted veggies for a heartier dinner.

Pinwheels of Low-Carb Pesto Chicken

Four servings

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4-Tortillas with little carbohydrates
– 1 cup of chicken breast, cooked and shredded
– Half a cup of pesto sauce, either handmade or purchased
Two quarters of a cup of chopped sun-dried tomatoes and half a cup of shredded mozzarella cheese
– A quarter cup of finely chopped spinach
Adjust seasoning with salt and pepper according to your preference.
What to do:
1. On a level, clean surface, spread out the low-carb tortillas. To avoid any leakage, spread a thin layer of pesto sauce over each tortilla, being sure to leave a tiny border around the borders.
2. After pesto sauce has been spread out, evenly divide the shredded chicken breast on top.
Third, mix the chopped spinach, sun-dried tomatoes, and shredded mozzarella cheese with the chicken. Toss in some pepper and a touch of salt.