Pesto Chicken Wrap with Sun-Dried Tomatoes

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1/4 teaspoon salt or more to taste
  • 1 cup plain couscous
  • 1 garlic clove, peeled
  • 2 cups fresh basil leaves
  • 3 tablespoons olive oil
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup coarsely chopped walnuts
  • 4 large burrito-size flour tortillas
  • 12 ounces shredded cooked chicken (3 to 4 cups)
  • 16 sun-dried tomato halves packed in oil, drained and coarsely chopped
  • 1 yellow bell pepper, cored, seeded, and diced
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Pulled Cuban Chicken Wraps And Cheese Fries With Turkey Bacon

    Recipe courtesy of Robin Miller