Step 1

Shredded Chicken: Heat olive oil over medium heat in large skillet. Dry chicken and season both sides of chicken with salt and pepper. Place chicken top side down in the skillet and let it cook until golden brown, about 5 minutes. Flip and add 1 cup of chicken broth and the lemon juice to the skillet. Reduce heat to medium. Allow chicken to simmer until it is cooked through. Remove from skillet. Use 2 forks to shred chicken.

Step 2

Pesto: Toast pine nuts in a small skillet on medium low heat until golden in color. Dump pine nuts, almonds, and garlic into a high speed blender or food processor. Pulse 10 times. Add spinach, basil, salt, pepper, lemon juice, olive oil, water, and yogurt. Pulse or blend until smooth. Add parmesan if desired and pulse until it is fully incorporated.

Step 3

Putting it all together: In a medium bowl combine the shredded chicken and desired amount of pesto (the pesto has A LOT of flavor so there is no need to “drown” the chicken). In a skillet heat the tortillas until they are warmed through, this helps prevent them from tearing. Spoon 1/5 of the chicken mixture onto each tortilla. Add desired toppings.