Back-to-School Recipe: Pesto Chicken Salad Pita Wrap

Two servings of the Pesto Chicken Salad Wrap, as prepared by registered dietitian, Alexandra Cook, with Borgess Medical Center. (JESSICA WHEELER/WWMT)

Serving Size: 1 Stuffed Pita

Serves: 4


  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons prepared pesto
  • 1 tablespoon lemon juice
  • ? teaspoon pepper
  • 2 cups chopped, cooked chicken
  • 1/2 cup grated carrot (about 1 medium carrot)
  • 4 mini whole wheat pita rounds, split
  • 1 cup baby spinach leaves


  1. Combine mayonnaise, pesto, lemon juice and pepper in a medium bowl; whisk until well blended.
  2. Add chicken and carrots; stir to combine.
  3. Stuff each pita evenly with spinach leaves and chicken salad mixture.

SOURCES: Touchpoint Support Services, Borgess Health, Ascension, and

(The Chicken Salad Pita Wrap recipe comes from contributor Jessica Cox, a registered dietitian, culinary nutritionist and chef based in Birmingham, Ala.)

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