Pesto Chicken Wrap With Sun-Dried Tomatoes |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I have been on a pesto kick for while with all this basil coming from my herb garden. This is a good lunch wrap. Ingredients:
1/4 teaspoon salt, to taste |
1 cup couscous |
2 garlic cloves, peeled |
2 cups fresh basil leaves, stems removed |
3 tablespoons olive oil |
1/4 teaspoon pepper, to taste |
1/2 cup grated parmesan cheese |
1/3 cup coarsely chopped walnuts |
4 burrito-size flour tortillas, warmed |
3 -4 cups shredded cooked chicken, seasoned to taste |
16 sun-dried tomatoes packed in oil, drained and coarsely chopped |
1 yellow bell pepper, cored, seeded, and diced |
Directions:
1. Add couscous and salt to taste in a small bowl; pour in 1 1/2 cup boiling water; cover and set aside.
2. 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.
3. Stir in cheese; set aside.
4. 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.
5. 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.
6. Roll-up into a wrap.
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