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

1. Heat a heavy-bottomed skillet over medium heat.
2. 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.

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