CHICKEN PESTO WRAP

Chicken Pesto Sandwich
4 servings

2 cups shredded chicken breast
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
8 ounces mozzarella, sliced

For the basil pesto
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.