| 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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