Chicken Pesto Wraps Recipes

CHICKEN PESTO WRAPS

Chicken Pesto Wraps image

"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 pound ground chicken
1 tablespoon canola oil
1/4 cup sun-dried tomato pesto
4 flour tortillas (8 inches), warmed
1/2 cup shredded part-skim mozzarella cheese
8 grape tomatoes, cut in half
4 slices red onion, separated into rings
1 cup shredded lettuce

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.

Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES

Pesto Chicken Wrap with Sun-Dried Tomatoes image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

CHICKEN PESTO WRAPS

Chicken Pesto Wraps image

Provided by Catherine McCord

Categories Sandwich Chicken Kid-Friendly Quick & Easy Dinner Lunch Basil Spinach Spring Summer Weelicious Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 cup cooked and cubed chicken
4 tablespoons pesto
4 whole wheat tortilla wraps
1 cup fresh baby spinach leaves
1 red bell pepper, sliced into thin sticks
1 medium carrot, sliced into thin sticks

Steps:

1. In a small bowl toss chicken with pesto just to coat.
2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
3. Place 1/4 of the chicken on top of the vegetables.
4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.

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