Pesto Chicken Wrap With Sun Dried Tomatoes Recipe
Servings: 1
Ingredients
- 1/4 tsp Salt or possibly more to taste
- 1 c. Plain couscous
- 1 x Garlic clove, peeled
- 2 c. Fresh basil leaves
- 3 Tbsp. Extra virgin olive oil
- 1/8 tsp Freshly grnd pepper
- 1/2 c. Grated Parmesan cheese
- 1/3 c. Coarsely minced walnuts
- 4 lrg Burrito-size flour tortillas
- 12 ounce Shredded cooked chicken, (3 to 4 c.)
- 16 x Sun-dry tomato halves packed in oil, liquid removed and coarsely minced
- 1 x Yellow bell pepper, cored, seeded, and diced
Directions
- Pour 1 1/2 c. boiling water mixed with 1/8 tsp. of the salt over the couscous in a small bowl. Cover well and set aside.
- To make the pesto: Combine the garlic, basil, extra virgin olive oil, remaining 1/8 tsp. salt, and pepper in a blender. Blend well till smooth. Stir in the cheese.
- Toast the walnuts in a small heavy dry skillet over medium heat, stirring constantly, till aromatic, watching closely to prevent burning, about 3 to 5 min. Set aside.
- To assemble: Heat the tortillas, one at a time, directly on a gas flame, on a grill, or possibly in a warm skillet, turning frequently, till warm and pliable, about 5 to 15 seconds each. Or possibly heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla. Distribute 2 Tbsp. pesto, 1/2 scant c. couscous, 3/4 to 1 c. chicken, and a quarter of the walnuts, sun-dry tomatoes, and peppers proportionately over tortilla, leaving a 1-inch border. Roll up into a wrap. Complete the wraps with the remaining ingredients. Or possibly if you prefer, prepare all at once, assembly-line style. Cut in half on the bias.
- Yield: 4 servings
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