Grilled Chicken Wraps with Pesto

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This recipe comes courtesy of our daughter Lyndsay.  She made this wrap for her household last week and called to let us know it’s wonderful…and we agree!   This is Lyndsay and her soon-to-be-hubby Isaac.

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The Ingredients of Love:  Wheat tortilla wraps, boneless skinless chicken breasts, salt, pepper, olive oil, low-fat provolone cheese, prepared pesto, provolone cheese, romaine lettuce or spring mix, Mrs. Dash seasoning

Keep in mind that you can always use the low fat versions of any of the above ingredients, which we did as we’re being healthy remember?

The recipe called for grilled chicken, but if you read my post about the time I left the grill on last week for 6 hours, you’ll know I don’t have any propane left in our grill.  I would link you to the story, but why humilate myself again?  So, I’ve improvised a little.

Let’s begin shall we?  

Season your chicken breasts with salt, pepper or Mrs. Dash or all, whatever floats your boat.  

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At this point, you can use your outdoor grill or do like I did.  If I’d had my choice, I would have grilled it outside or had Mr. Wonderful do it, but I had to improvise.  

Turn your stove burner on medium high to high.  I put a little olive oil in my cast iron skillet.  Thank you mom for my cast iron skillet!

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Add your seasoned chicken.  You want to brown it nicely on both sides.  Mine took about 5 minutes on side one and then I flipped it and left it for 5 minutes on side two.

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Once both sides are nice and brown, transfer your skillet to the oven. Make sure your skillet is oven proof my darlings, or you will end up with a big mess.  Cast iron is 100% oven proof!  You should really get one of these.  You’ll feel like Laura Ingalls Wilder.

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Leave your chicken in the oven for about 20-35 minutes or until your meat thermometer reaches 165.  Remove from oven and transfer to a cutting board.  Slice chicken into thin strips and place on lined cookie sheet.  Cover with provolone cheese.

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Place your tortillas on a microwave safe plate and cover with a damp paper towel.  Microwave 30-45 seconds or until warm.

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Spread a light strip of pesto down the center of the tortilla.

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Using a spatula or blade knife, place one of your chicken/cheese bundles over top of pesto.  Soon, very soon, I am going to have a recipe up for homeade pesto, as it is one of my very favorite things in this world.  First, I gotta grow basil though so …patience!  Both of my basil plants bit the dust because of our ridiculous weather here -freezing one day – 90 the next (like today).

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Top with romaine, leaf or really whatever you have on hand in the way of lettuce.  Spinach would be fantastic also.  I had spring mix.

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Now fold over sides to form a wrap around your ingredients.  Secure with a toothpick if you prefer.

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Lawdy…these are yummy, quick and easy! Try them tonight for dinner.  You’ll want more than one.

Cookin with Love

~Katie

Pesto on Foodista

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1 Comment

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One response to “Grilled Chicken Wraps with Pesto

  1. Mr. Wonderful

    This wrap is unbelievably delicious. The worst thing about it is when it was all gone. Thanks Scooter for the idea and thanks to Ms Dishin for the wonderful meal.

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