3 boneless chicken breasts, cooked and diced or shredded
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken