1/4 t. black pepper
1 c. basil leaves
1 clove garlic, minced
1 T. lemon juice
2 T. olive oil
2 celery stalks, diced
1 or 2 peaches, pitted and diced
4 large red leaf lettuce leaves, spines removed
4 large whole wheat tortillas
1/4 c. sliced almonds, toasted
Dice chicken and season with black pepper. Broil on a greased sheet pan in a toaster oven for 15-20 minutes. Meanwhile, puree basil, garlic, lemon juice, and olive oil in a food processor to make pesto. Toss cooked and cooled chicken with celery, peaches, and pesto. Place a large lettuce leaf on top of each tortilla and spoon chicken mixture in the center. Sprinkle with almonds, tuck in the sides of the tortilla and roll up. Cut in half and serve.
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