Pats Creamy Basil Pesto Wraps Recipes

PAT'S CREAMY BASIL PESTO WRAPS

Pat's Creamy Basil Pesto Wraps image

My friend's father made these especially for me at a neighborhood BBQ. It can be adapted for meat eaters if necessary.

Provided by Hadice

Categories Lunch/Snacks

Time 5m

Yield 1 Wrap

Number Of Ingredients 9

Ingredients

1 large tortilla
2 tablespoons basil pesto
3 tablespoons fat free cream cheese
3 slices tomatoes
6 slices cucumbers
1/4 cup alfalfa sprout
2 tablespoons shredded cheddar cheese
2 tablespoons shredded carrots
4 slices deli turkey (optional)

Steps:

Warm tortilla in the microwave for 20 seconds.
Spread pesto and cream cheese onto tortilla.
Sprinkle over vegetables (thinly sliced).
Roll up wrap tight, secure with tooth picks.
Cut into slices and serve as hor's derves or eat it all by yourself!
Note: Easy to adapt to your own liking.
Be creative and enjoy!

CREAMY BASIL PESTO

Creamy Basil Pesto image

Make and share this Creamy Basil Pesto recipe from Food.com.

Provided by litldarlin

Categories Sauces

Time 10m

Yield 1/4 cup, 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups basil leaves (fresh or dried)
1 cup fat free sour cream
2 tablespoons fat-free parmesan cheese
3 garlic cloves, chopped

Steps:

Combine all ingredients in a blender and process until smooth.
Refrigerate until ready to use.

Nutrition Facts : Calories 73.3, Fat 1.1, SaturatedFat 0.5, Cholesterol 5.8, Sodium 48.2, Carbohydrate 12.3, Fiber 1.7, Sugar 4.8, Protein 4.2

EGG PESTO BREAKFAST WRAP

Egg Pesto Breakfast Wrap image

This is a great combination of ingredients for anyone who enjoys a good breakfast wrap. If you like a lot of pesto, spread it on the wrap before you add the eggs. Goes well with grapes on the side!

Provided by spinn710

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 25m

Yield 1

Number Of Ingredients 10

Ingredients

2 eggs
1 ½ teaspoons reduced-fat sour cream
¼ cup shredded reduced-fat Cheddar cheese
2 tablespoons finely chopped onion
1 ½ teaspoons prepared pesto sauce
3 grape tomatoes, sliced
1 slice turkey bacon
½ ounce marinated artichoke hearts, drained and thinly sliced
1 10-inch flour tortilla
salt and pepper to taste

Steps:

Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.
Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.
Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 44.9 g, Cholesterol 332.5 mg, Fat 26.8 g, Fiber 3.9 g, Protein 27.6 g, SaturatedFat 7.9 g, Sodium 1015.5 mg, Sugar 3.2 g

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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