Monday, May 26, 2014

That's a Wrap

I love the smell of fresh basil.  It smells so fresh and herbilicious.  And I've kind of had a sandwich obsession lately and have posted several sandwiches.  There's nothing better than portable food, right?  Basil was on sale the other day, so I bought a big container of it.  And made these...Grilled Pesto Chicken Wraps.  The kitchen smelled so good.  And the cream cheese pesto was divine.  I think you'll like these.

2-3 boneless, skinless chicken breasts
Seasoned salt (like Lawry's)
Garlic powder
Black pepper

One 2.5 ounce package fresh basil
1 clove garlic, minced
1/2 C pine nuts
1/4 C olive oil
Salt & pepper
1/2 C shredded Parmesan cheese
8 ounces cream cheese, softened

4 large wraps or tortillas (I used spinach wraps)
Leaf lettuce, if desired
Sliced tomatoes
Sliced avocados
1 C shredded Monterey Jack cheese

Preheat the oven to 350 degrees.  Sprinkle some garlic powder, seasoned salt, and black pepper on the chicken breasts.  Lay them on a sheet pan.  Cook for about 16 minutes and then turn them over.  Cook another 14-16 minutes or until they are done all the way through.  Let them rest about 10 minutes and then slice thin.

For the pesto, pull the leaves of the basil off of the stems and place the leaves in a food processor or blender.  Add in the garlic, pine nuts, Parmesan, and a little salt and pepper. Pulse to combine.  While the machine is running, stream in the olive oil.  When that mixture is well blended, add in the cream cheese and process until smooth.

To assemble the wraps, spread about 1/4 C Monterey Jack cheese down the center of the wraps.  Add some chicken, tomatoes, avocados, and leaf lettuce.  You can spread on some of the cream cheese pesto now or serve it as a sauce/dip with the wrap after cooking.  Wrap them up tight making sure to tuck the ends in first.  Put them on a hot skillet or grill pan seam side down first.  Cook for a couple of minutes on each side to brown and melt the cheese.

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