Categories: Mexican
Ingredients
- 8 (6-inch) flour tortillas
- 4 tablespoons basil pesto, see recipe
- 1 cup shredded cooked chicken, see shredded chicken recipe
- 1 cup packed spinach leaves
- 3/4 cup shredded cheddar cheese
Directions
- Heat a heavy-bottomed skillet over medium heat.
- Divide the pesto, chicken, spinach, and cheese between four tortillas. Top with a second tortilla then add to the pan and cook, flipping once, until the cheese has melted and the tortillas are toasted on both sides, about 5 minutes.