Title: Pesto Chicken Wrap with Sun-Dried Tomatoes
Categories: Cklive09
Yield: 1 servings

1/4 ts Salt or more to taste
1 c Plain couscous
1 Garlic clove; peeled
2 c Fresh basil leaves
3 tb Olive oil
1/8 ts Freshly ground pepper
1/2 c Grated Parmesan cheese
1/3 c Coarsely chopped walnuts
4 lg Burrito-size flour tortillas
12 oz 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

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.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9175

Converted by MM_Buster v2.0l.