Chicken Salad Pinwheels

• 2 flour tortilla
• 6 Ounce canned chicken no salt packed in water
• 1/4 Cup greek yogurt
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 12 asparagus
• 1 Tablespoon olive oil
• 2 tomato

• Preheat the oven to 400 degrees F. / 204 degrees C.
• Cut the hard ends of the asparagus. Add the asparagus to a baking tray and drizzle with olive oil or avocado oil. Bake for 15 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.