| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Cklive09 | 1 | servings | |
INGREDIENTS
| 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 |
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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