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
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.
SUNDRIED TOMATO BASIL PESTO CHICKEN WRAP
Apples, gorgonzola cheese and walnuts give this sophisticated wrap a flavor that's simply stunning.
Provided by Allrecipes Member
Categories Pesto Chicken
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt and pepper. Broil or saute in olive oil until done, approximately 10 minutes. Slice diagonally.
- Heat Mission Wraps in a hot skillet 15 seconds on each side. Keep warm.
- On each wrap, place a portion of spring mix in center. Arrange chicken slices on top of lettuce. Add pesto, walnuts, cheese and apples.
- Fold bottom edge and roll from left to right, to leave one end open. Serve.
Nutrition Facts : Calories 816.4 calories, Carbohydrate 46 g, Cholesterol 140 mg, Fat 43.2 g, Fiber 6.4 g, Protein 60.5 g, SaturatedFat 12.5 g, Sodium 1156.3 mg, Sugar 4.7 g
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.
BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM
You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
- Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
- Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
- While breasts are cooking make basil cream.
- Sauté shallots in butter. Add wine and bring to a boil.
- Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
- Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
- Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
- Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
- **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.
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
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