Pesto chicken wrap with sun-dried tomatoes

1 servings

Ingredients

Quantity Ingredient
¼ teaspoon Salt or more to taste
1 cup Plain couscous
1 Garlic clove; peeled
2 cups Fresh basil leaves
3 tablespoons Olive oil
⅛ teaspoon Freshly ground pepper
½ cup Grated Parmesan cheese
⅓ cup Coarsely chopped walnuts
4 larges 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 1½ cups boiling water mixed with ⅛ 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 ⅛ 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, ½ scant cup couscous, ¾ 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.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9175 Converted by MM_Buster v2.0l.

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