Recipe courtesy of Pauli's
Recipe courtesy of Pauli's
Episode:
Triple D Nation: Smashed and Sauced
Tuscan Wrap
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- Level: Intermediate
- Total: 1 day 1 hr (includes marinating time)
- Active: 1 hr 10 min
- Yield: 6 servings
- Level: Intermediate
- Total: 1 day 1 hr (includes marinating time)
- Active: 1 hr 10 min
- Yield: 6 servings
Ingredients
Marinated Chicken:
Marinated Roasted Red Peppers:
Pesto Sauce:
Assembly:
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Directions
- For the marinated chicken: Combine the oil, vinegar, lemon juice, salt, garlic powder, oregano, parsley, sugar, basil and pepper in a gallon jar and shake. Add the chicken tenders to the dressing and toss. Refrigerate in a closed container, tossing and turning at least once, for 24 hours.
- Preheat a grill or frying pan. Add olive oil, then add the chicken and cook thoroughly.
- For the marinated roasted red peppers: Meanwhile, toss the roasted peppers, olive oil, garlic powder, parsley, oregano, black pepper, salt and basil in a bowl. Refrigerate overnight.
- For the pesto: Blend the garlic, olive oil, feta, Romano, lemon juice, black pepper, basil and spinach in a food processor.
- For the assembly: Spread the pesto on the inside of each wrap. Add the roasted red peppers, lettuce and fresh mozzarella. Chop three chicken tenders and add them to the wrap. Roll the wrap, then cut in half and serve. Repeat to make 5 more.
