Pesto Chicken Wrap with Sun-Dried Tomatoes Recipe

Name: Pesto Chicken Wrap with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pour 1 1/2 cups boiling water mixed with 1/8 teaspoon of the salt over the couscous in a small bowl.
2
Cover well and set aside.
3
To make the pesto: Combine the garlic, basil, olive oil, remaining 1/8 teaspoon salt, and pepper in a blender.
4
Blend well until smooth.
5
Stir in the cheese.
6
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.
7
Set aside.
8
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.
9
Or heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla.
10
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.
11
Roll up into a wrap.
12
Complete the wraps with the remaining ingredients.
13
Or if you prefer, prepare all at once, assembly-line style.
14
Cut in half on the bias.

865

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 teaspoon salt or more to taste, 1 cup plain couscous, 1 garlic clove, peeled, 2 cups fresh basil leaves, and more.

Yes, Pesto Chicken Wrap with Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Chicken Wrap with Sun-Dried Tomatoes

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