Pesto Style Chicken Wrap Food

CHICKEN PESTO WRAPS

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.

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.

SASSY CHICKEN WRAPS W/CILANTRO PESTO

Steps:

• Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
• Set them aside to steep.
• Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
• Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
• After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
• Place pesto in a bowl, set aside.
• For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
• Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
• Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
• Drizzle in the olive oil while the food processor is running.
• Set aside.
• Core and seed the red pepper, and slice it and the zucchini into strips.
• To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
• Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
• Add a layer of zucchini & pepper slices.
• Roll up into wraps.

PESTO CHICKEN & PEPPER WRAPS

Steps:

• Combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl.
• Add chicken; toss to coat.
• Cover and refrigerate at least 30 minutes.
• Remove chicken from marinade; discard marinade.
• Grill chicken over medium-hot briquets about 4 minutes per side until chicken is no longer pink in center, turning once.
• Grill bell peppers, skin sides down, about 8 minutes until skin is charred.
• Place bell peppers in large resealable plastic food storage bag; seal.
• Let stand 5 minutes; remove skin.
• Cut chicken and bell peppers into thin strips.
• Spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce.
• Roll tortillas to enclose filling.
• Garnish with orange slices, chiles and basil sprigs.

YUMMY CHICKEN WRAPS WITH ROASTED VEGGIES & PESTO!

Steps:

• Pre heat the oven to 180'c / 350'f / gas 4.
• Deseed the peppers and cut into quarters and half again, place on a baking sheet.
• Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
• Season and drizzle with the olive oil - roast for 25 to 30 mins or until tender.
• Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through.
• Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.