| 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)
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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