Chicken Pesto Wrap Food

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES

Pesto Chicken Wrap with Sun-Dried Tomatoes image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 teaspoon salt or more to taste
1 cup plain couscous
1 garlic clove, peeled
2 cups fresh basil leaves
3 tablespoons olive oil
1/8 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1/3 cup coarsely chopped walnuts
4 large burrito-size flour tortillas
12 ounces shredded cooked chicken (3 to 4 cups)
16 sun-dried tomato halves packed in oil, drained and coarsely chopped
1 yellow bell pepper, cored, seeded, and diced

Steps:

Pour 1 1/2 cups boiling water mixed with 1/8 teaspoon of the salt over the couscous in a small bowl. Cover well and set aside.
To make the pesto: Combine the garlic, basil, olive oil, remaining 1/8 teaspoon salt, and pepper in a blender. Blend well until smooth. Stir in the cheese.
Toast the walnuts in a small heavy dry skillet over medium heat, stirring constantly, until aromatic, watching closely to prevent burning, about 3 to 5 minutes. Set aside.
To assemble: Heat the tortillas, one at a time, directly on a gas flame, on a grill, or in a hot skillet, turning frequently, until hot and pliable, about 5 to 15 seconds each. Or heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla. Distribute 2 tablespoons pesto, 1/2 scant cup couscous, 3/4 to 1 cup chicken, and a quarter of the walnuts, sun-dried tomatoes, and peppers evenly over tortilla, leaving a 1-inch border. Roll up into a wrap. Complete the wraps with the remaining ingredients. Or if you prefer, prepare all at once, assembly-line style. Cut in half on the bias.

CHICKEN PESTO WRAPS

Chicken Pesto Wraps image

Provided by Catherine McCord

Categories Sandwich Chicken Kid-Friendly Quick & Easy Dinner Lunch Basil Spinach Spring Summer Weelicious Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 cup cooked and cubed chicken
4 tablespoons pesto
4 whole wheat tortilla wraps
1 cup fresh baby spinach leaves
1 red bell pepper, sliced into thin sticks
1 medium carrot, sliced into thin sticks

Steps:

1. In a small bowl toss chicken with pesto just to coat.
2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
3. Place 1/4 of the chicken on top of the vegetables.
4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.

CHICKEN PESTO WRAPS

Chicken Pesto Wraps image

"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 pound ground chicken
1 tablespoon canola oil
1/4 cup sun-dried tomato pesto
4 flour tortillas (8 inches), warmed
1/2 cup shredded part-skim mozzarella cheese
8 grape tomatoes, cut in half
4 slices red onion, separated into rings
1 cup shredded lettuce

Steps:

In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

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