Make_It_Ethnic_Recipes@yahoogroups.com
In a hot nonstick skillet or grill pan sprayed with vegetable spray, saute the chicken just until cooked, about 6 minutes per side. Set aside. In a skillet sprayed with vegetable spray, heat the oil, then add the onion and garlic. Saute for 5 minutes or until the onions are tender and browned. Add the pesto and cheese and mix well. Dice the chicken and add to the skillet. Divide the mixture of half of each
tortilla. Fold the tortilla in half. Heat on a grill pan or in a
large skillet on both sides for 2 minutes. Cut each tortilla half into 3 wedges, making 12 wedges in total.
Basil Pesto:
To make the pesto, in a small food processor, purée the basil, Parmesan, cream cheese, pine nuts, garlic water and oil until smooth. Add more water if it is too dry. Use in recipes as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1419g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1970 | ||
Calories from Fat: 1040 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 115.5g | 154 % | |
Saturated Fat 63.4g | 317 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 415.1mg | 128 % | |
Sodium 1488mg | 51 % | |
Potassium 4214.8mg | 111 % | |
Total Carbohydrate 136.2g | 40 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 136g | ||
Protein 101.5g | 145 % | |
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: 1970
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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