Chicken Pesto Wraps Lunch Version Recipes

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.

CHICKEN PESTO WRAPS

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.

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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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.