Sundried Tomato Basil Pesto Chicken Wrap Recipes

PESTO CHICKEN WRAP

Steps:

• Add cooked chicken to a bowl and mix with the pesto.
• Spread a thin layer of mayonnaise on one side of each wrap. Add the pesto chicken, sun-dried tomatoes, carrots, and salt and pepper, evenly distributed between each wrap.
• Roll it up tight, place a toothpick in, if needed, and slice in half.*
• Enjoy!

CHICKEN PESTO WRAPS

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES

Steps:

• Add couscous and salt to taste in a small bowl; pour in 1 1/2 cup boiling water; cover and set aside.
• To make the pesto: add the garlic, basil, olive oil, 1/4 teaspoon salt, and pepper to the container of a blender or food processor; blend or process until smooth.
• Stir in cheese; set aside.
• In a small, heavy, dry skillet over medium heat, toast walnuts for about 3-5 minutes, stirring constantly, until aromatic; watch closely to prevent burning; set aside.
• To assemble wraps: Spread 2 tablespoons pesto, 1/2 cup couscous, 3/4 to 1 cup chicken, one-fourth of the walnuts, one-fourth of the sun-dried tomatoes,and one-fourth of the yellow bell pepper evenly over each tortilla--leave a 1-inch border.
• Roll-up into a wrap.

SUNDRIED TOMATO BASIL PESTO CHICKEN WRAP

Steps:

• Season chicken breasts with salt and pepper. Broil or saute in olive oil until done, approximately 10 minutes. Slice diagonally.
• Heat Mission Wraps in a hot skillet 15 seconds on each side. Keep warm.
• On each wrap, place a portion of spring mix in center. Arrange chicken slices on top of lettuce. Add pesto, walnuts, cheese and apples.
• Fold bottom edge and roll from left to right, to leave one end open. Serve.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.