Pesto Chicken Wrap With Sun-Dried Tomatoes

Name: Pesto Chicken Wrap With Sun-Dried Tomatoes
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/4 teaspoon salt, to taste; 1 cup couscous; 2 garlic cloves, peeled; 2 cups fresh basil leaves, stems removed; 3 tablespoons olive oil; 1/4 teaspoon pepper, to taste; 1/2 cup grated parmesan cheese; 1/3 cup coarsely chopped walnuts; 4 burrito-size flour tortillas, warmed; 3 -4 cups shredded cooked chicken, seasoned to taste; 16 sun-dried tomatoes packed in oil, drained and coarsely chopped; 1 yellow bell pepper, cored, seeded, and diced

Submitted by ratherbeswimmin

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

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Ready In:: 50mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₄ teaspoon salt, to taste
1 cup couscous
2 garlic cloves, peeled
2 cups fresh basil leaves, stems removed
3 tablespoons olive oil
¹⁄₄ teaspoon pepper, to taste
¹⁄₂ cup grated parmesan cheese
¹⁄₃ cup coarsely chopped walnuts
4 burrito-size flour tortillas, warmed
3 -4 cups shredded cooked chicken, seasoned to taste
16 sun-dried tomatoes packed in oil, drained and coarsely chopped
1 yellow bell pepper, cored, seeded, and diced

directions

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.