Sassy Chicken Wraps Wcilantro Pesto Recipes

SASSY CHICKEN & PEPPERS

Steps:

• Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.

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 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.

BACON WRAPPED PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts.
• Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).

SASSY CHICKEN WRAPS W/CILANTRO PESTO

Steps:

• Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
• Set them aside to steep.
• Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
• Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
• After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
• Place pesto in a bowl, set aside.
• For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
• Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
• Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
• Drizzle in the olive oil while the food processor is running.
• Set aside.
• Core and seed the red pepper, and slice it and the zucchini into strips.
• To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
• Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
• Add a layer of zucchini & pepper slices.
• Roll up into wraps.

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 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.

BACON-WRAPPED CHICKEN PESTO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; mist with cooking spray.
• Mix onion powder, garlic powder, seasoned salt, and pepper together in a bowl.
• Sprinkle onion powder mixture over both sides of the chicken thighs. Lift up the skin to create a pocket; stuff pocket with 2 tablespoons of pesto and 1 tablespoon of mozzarella cheese. Wrap chicken with 2 slices of bacon, using bacon to seal the pocket. Place chicken thighs seam-side down on the baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken, near the bone, reads at least 165 degrees F (74 degrees C), about 1 hour.

CHIPOTLE CILANTRO PESTO

Steps:

• In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
• With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
• Scrape into a container, cover, and refrigerate until ready to use.
• The pesto keeps for 3 to 4 days in the refrigerator.
• Makes 2 cups.
• IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
• NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.

PESTO-CHICKEN CLUB WRAP

Steps:

• Mix cream cheese spread, milk, pesto and lemon juice until blended. Add to chicken in medium bowl; mix lightly.
• Spoon down centers of tortillas.
• Top with remaining ingredients; roll up.