PESTO CHICKEN WRAP
Need a quick and healthy meal you can eat on-the-go? These pesto chicken wraps with sun-dried tomatoes are so tasty and easy to make!
Provided by Everyday Family Cooking
Categories Main Entrees
Time 10m
Number Of Ingredients 7
Steps:
- Add cooked chicken to a bowl and mix with the pesto.
- Spread a thin layer of mayonnaise on one side of each wrap. Add the pesto chicken, sun-dried tomatoes, carrots, and salt and pepper, evenly distributed between each wrap.
- Roll it up tight, place a toothpick in, if needed, and slice in half.*
- Enjoy!
Nutrition Facts : Calories 891 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 175 milligrams cholesterol, Fat 56 grams fat, Fiber 3 grams fiber, Protein 50 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 806 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 40 grams unsaturated fat
CHICKEN PESTO WRAPS
"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
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.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES
I have been on a pesto kick for while with all this basil coming from my herb garden. This is a good lunch wrap.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add couscous and salt to taste in a small bowl; pour in 1 1/2 cup boiling water; cover and set aside.
- 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.
- Stir in cheese; set aside.
- 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.
- 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.
- Roll-up into a wrap.
Nutrition Facts : Calories 809.9, Fat 34.6, SaturatedFat 7.7, Cholesterol 89.8, Sodium 899.1, Carbohydrate 78.5, Fiber 7, Sugar 1.8, Protein 45.6
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.
CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS
The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!
Provided by SMPETER
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
- Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
- Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
- Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g
PESTO CHICKEN SANDWICH
Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet. This easy lunch or dinner is ready in just a few minutes and it tastes like it came straight from a restaurant.
Provided by Steph
Categories Lunch Main Course Dinner
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together mayonnaise, pesto, lemon juice, and salt and pepper.
- On a foil-lined baking sheet, place the 8 slices of bread.
- Spread an even amount of pesto aioli on each slice. Top 4 of the slices of bread with chicken and sun dried tomatoes, and the other 4 slices with mozzarella cheese.
- Broil for 3-5 minutes until the cheese is melted and the chicken is warm.
- Assemble sandwiches by placing one slice of bread with cheese one top of a slice of bread with chicken and serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1367 kcal, Fat 63 g, SaturatedFat 16 g, Cholesterol 43 mg, Sodium 2821 mg, Carbohydrate 152 g, Sugar 31 g, Protein 50 mg
BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO
Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.
Provided by JamesDeansGirl
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500*F.
- Line a 13x9" baking pan with foil; arrange chicken in the pan.
- Combine the sun-dried tomatoes, 2 Tbsp.
- of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
- Spread about half (around 1/4 cup) of the pesto over the chicken.
- Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
- Heat the broiler.
- Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.
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