Yummy Chicken Wraps With Roasted Veggies Pesto Recipes
CHICKEN PESTO WRAPS
Provided by Catherine McCord
Categories Sandwich Chicken Kid-Friendly Quick & Easy Dinner Lunch Basil Spinach Spring Summer Weelicious Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 6
Steps:
- 1. In a small bowl toss chicken with pesto just to coat.
- 2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
- 3. Place 1/4 of the chicken on top of the vegetables.
- 4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.
CHICKEN PESTO WRAPS
"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.
Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
VEGGIE CHICKEN WRAPS
This easy and delicious recipe came from Jolene Britten of Gig Harbor, Washingon. It was published in Taste of Home magazine, and she says she likes to make them for picnics in the park, also making large batches and cutting them into slices to put on platters for large gatherings.
Provided by Juliesmom
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
- Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
- Roll the tortillas up tightly, cut in half, and serve.
YUMMY CHICKEN WRAPS WITH ROASTED VEGGIES & PESTO!
Here'a a tasty chicken wrap which is healthy & full of flavour. Kids really do enjoy these & they are great for school lunches. You can sprinkle a little sea salt over the veggies before roasting if you like. Spice the chicken up with the addition of blackened cajun seasoning.........
Provided by Um Safia
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat the oven to 180'c / 350'f / gas 4.
- Deseed the peppers and cut into quarters and half again, place on a baking sheet.
- Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
- Season and drizzle with the olive oil - roast for 25 to 30 mins or until tender.
- Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through.
- Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.
Nutrition Facts : Calories 266.8, Fat 5, SaturatedFat 1.1, Cholesterol 43.5, Sodium 254.3, Carbohydrate 33.9, Fiber 5, Sugar 7.1, Protein 23.1
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