Yummy Chicken Wraps With Roasted Veggies Pesto Food

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.

YUMMY CHICKEN WRAPS WITH ROASTED VEGGIES & PESTO!

Yummy Chicken Wraps With Roasted Veggies & Pesto! image

Here'a a tasty chicken wrap which is healthy & full of flavour. Kids really do enjoy these & they are great for school lunches. You can sprinkle a little sea salt over the veggies before roasting if you like. Spice the chicken up with the addition of blackened cajun seasoning.........

Provided by Um Safia

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

300 g chicken fillets
2 red peppers
2 yellow peppers
2 courgettes
2 red onions
1/2 cup fresh basil leaf
4 flour tortillas
4 teaspoons red pesto sauce
1 teaspoon olive oil
salt
fresh ground black pepper
1 teaspoon blackened cajun seasoning (optional)

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.

Nutrition Facts : Calories 266.8, Fat 5, SaturatedFat 1.1, Cholesterol 43.5, Sodium 254.3, Carbohydrate 33.9, Fiber 5, Sugar 7.1, Protein 23.1

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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