Try this Pesto Chicken Wrap with Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionPour 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 Recipe by: COOKING LIVE SHOW #CL9175
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Serving Size: 1 Serving (2105g) | ||
Recipe Makes: 1 | ||
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Calories: 5912 | ||
Calories from Fat: 1703 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 189.2g | 252 % | |
Saturated Fat 45.7g | 228 % | |
Monounsaturated Fat 81g | ||
Polyunsanturated Fat 50.6g | ||
Cholesterol 274mg | 84 % | |
Sodium 8958.4mg | 309 % | |
Potassium 4748.8mg | 125 % | |
Total Carbohydrate 829.2g | 244 % | |
Dietary Fiber 57.9g | 232 % | |
Sugars, other 771.2g | ||
Protein 214.4g | 306 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5912
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