Pesto chicken wrap with sun-dried tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Salt or more to taste |
| 1 | cup | Plain couscous |
| 1 | Garlic clove; peeled | |
| 2 | cups | Fresh basil leaves |
| 3 | tablespoons | Olive oil |
| ⅛ | teaspoon | Freshly ground pepper |
| ½ | cup | Grated Parmesan cheese |
| ⅓ | cup | Coarsely chopped walnuts |
| 4 | larges | 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 | ||
Directions
Pour 1½ cups boiling water mixed with ⅛ 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 ⅛ 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, ½ scant cup couscous, ¾ 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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9175 Converted by MM_Buster v2.0l.