Pesto Chicken Wrap With Sun-Dried Tomatoes

Total Time
50mins
Prep 45 mins
Cook 5 mins

I have been on a pesto kick for while with all this basil coming from my herb garden. This is a good lunch wrap.

Ingredients Nutrition

Directions

  1. Add couscous and salt to taste in a small bowl; pour in 1 1/2 cup boiling water; cover and set aside.
  2. 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.
  3. Stir in cheese; set aside.
  4. 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.
  5. 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.
  6. Roll-up into a wrap.

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