Recipe courtesy of Amy Cotler
Pesto Chicken Wrap with Sun-Dried Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 800
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 73
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 51
- Cholesterol
- 105
- Sodium
- 875
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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.