Sassy Chicken Wraps W/Cilantro Pesto

Recipe by Babs7
READY IN: 40mins
YIELD: 6-10 wraps




  • Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
  • Set them aside to steep.
  • Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
  • Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
  • After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
  • Place pesto in a bowl, set aside.
  • For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
  • Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
  • Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
  • Drizzle in the olive oil while the food processor is running.
  • Set aside.
  • Core and seed the red pepper, and slice it and the zucchini into strips.
  • To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
  • Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
  • Add a layer of zucchini & pepper slices.
  • Roll up into wraps.