Pesto Chicken Wrap Food

CHICKEN PESTO WRAP

Steps:

• Mix together the shredded chicken, soured cream, yogurt or mayonnaise with the pesto. Season.
• Lay a slice of cheese on each wrap, then divide the chicken mixture between them. Sprinkle with red pepper or sweetcorn, then top with the lettuce leaves. Be careful not to overfill or it will be tricky to contain all the filling. Wrap and roll each one, then pack in a lunchbox or tightly wrap in foil.

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES

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

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.

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES

Steps:

• Add couscous and salt to taste in a small bowl; pour in 1 1/2 cup boiling water; cover and set aside.
• To make the pesto: add the garlic, basil, olive oil, 1/4 teaspoon salt, and pepper to the container of a blender or food processor; blend or process until smooth.
• Stir in cheese; set aside.
• In a small, heavy, dry skillet over medium heat, toast walnuts for about 3-5 minutes, stirring constantly, until aromatic; watch closely to prevent burning; set aside.
• To assemble wraps: Spread 2 tablespoons pesto, 1/2 cup couscous, 3/4 to 1 cup chicken, one-fourth of the walnuts, one-fourth of the sun-dried tomatoes,and one-fourth of the yellow bell pepper evenly over each tortilla--leave a 1-inch border.
• Roll-up into a wrap.

PESTO-STYLE CHICKEN WRAP

Steps:

• Combine mayonnaise, basil, chives, and lime juice in a food processor until smooth. Stir in Parmesan and refrigerate.
• Slice chicken thinly across the grain and place in a small bowl or container. Drizzle with olive oil and several grinds of fresh pepper. Cover with plastic wrap and set aside.
• To assemble, lay a tortilla flat on your work surface. Spread with pesto mayonnaise to edges. Lay a slice of provolone in the center of the wrap and top with chicken slices along the midline. Spread a scant tablespoon of tomato spread along the chicken.
• Fold up the bottom edge of the tortilla and roll closed from side to side, leaving the top open.