CHICKEN PESTO WRAPS
"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
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.
STUFFED ITALIAN CHICKEN WITH SUN-DRIED TOMATO PESTO
Steps:
- For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Arrange the tomatoes cut-side up on the prepared baking sheet. Sprinkle with the salt and pepper and drizzle with the olive oil. Bake for 15 minutes. Set aside and leave the oven on.
- While the tomatoes roast, make the pesto: Combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, red pepper flakes and salt in a food processor. With the machine running, stream in the olive oil and process until the pesto is emulsified.
- For the chicken: Spread 1 tablespoon of the pesto over each chicken breast, sprinkle with Parmesan and then top each with 2 slices of the provolone. Wrap 3 slices of the prosciutto around each chicken breast and the toppings.
- Place the chicken breasts on the same baking sheet with the roasted tomatoes and bake for another 20 minutes. Set aside.
- For the salad: Toss the arugula with the extra-virgin olive oil and lemon juice in a large bowl.
- Divide the tomatoes among plates, top each with the chicken and the arugula salad. Enjoy!
PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES
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, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS
The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!
Provided by SMPETER
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g
PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES
I have been on a pesto kick for while with all this basil coming from my herb garden. This is a good lunch wrap.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 809.9, Fat 34.6, SaturatedFat 7.7, Cholesterol 89.8, Sodium 899.1, Carbohydrate 78.5, Fiber 7, Sugar 1.8, Protein 45.6
CHICKEN PESTO WRAP
Swap soggy sandwiches for tortilla wraps filled with chicken, cheese and veggies in this tasty packed lunch recipe that kids will love
Provided by Barney Desmazery
Categories Lunch
Time 10m
Number Of Ingredients 7
Steps:
- Mix together the shredded chicken, soured cream, yogurt or mayonnaise with the pesto. Season.
- Lay a slice of cheese on each wrap, then divide the chicken mixture between them. Sprinkle with red pepper or sweetcorn, then top with the lettuce leaves. Be careful not to overfill or it will be tricky to contain all the filling. Wrap and roll each one, then pack in a lunchbox or tightly wrap in foil.
Nutrition Facts : Calories 356 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.3 milligram of sodium
CAMPANELLE WITH CHICKEN, PESTO, AND SUN-DRIED TOMATOES
A fantastic, easy to make campanelle pasta dish that is full of flavor! Serve with a crunchy baguette.
Provided by Scott K
Time 2h55m
Yield 4
Number Of Ingredients 14
Steps:
- Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
- Drain buttermilk from the chicken.
- Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
- Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 53.2 g, Cholesterol 110.6 mg, Fat 28.8 g, Fiber 3.1 g, Protein 38.3 g, SaturatedFat 12.2 g, Sodium 533.9 mg, Sugar 6 g
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