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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Meats Cklive09 1 Servings

INGREDIENTS

1/4 t Salt or more to taste
1 c Plain couscous
1 Garlic clove, peeled
2 c Fresh basil leaves
3 T Olive oil
1/8 t Freshly ground pepper
1/2 c Grated Parmesan cheese
1/3 c Coarsely chopped walnuts
4 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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1532
Calories From Fat: 1008
Total Fat: 115.7g
Cholesterol: 44mg
Sodium: 2674.6mg
Potassium: 4999.9mg
Carbohydrates: 94.5g
Fiber: 60.2g
Sugar: 8.7g
Protein: 68.5g


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