A New Spin on Chicken Wraps

Fresh from my Newly Created Recipes file is a terrific Chicken Wrap with Pesto Vinaigrette dish.  I use the term ‘recipe’ very loosely.  I rarely actually cook from a recipe.  So, if you cook like I do, with an ingredients list and an educated guess on the amounts, you’ll love this.

Chicken Wraps with Pesto VinaigretteBon Appetite with Spoons

THE CHICKEN WRAP.  Buy a roasted chicken, de-bone and cut the chicken into bite-size strips.  Lay some chicken down the center of a flavored tortilla.  (Garlic Herb or Sun Dried Tomato tortillas are my favorites.)  Sprinkle a little crumbled feta cheese on the chicken.  Add a few strips of sun dried tomatoes.  If you have a jar of pimentos or roasted red or yellow peppers, add a few pieces.  Roll the tortilla, rather tightly, seam side down.  Slice in half.  Repeat with a few more tortillas.  I usually make about 4 wraps.

THE PESTO VINAIGRETTE.  Buy a jar of traditional Pesto sauce.  Spoon out a couple tablespoons into a small bowl.  Add a splash of Seasoned Rice Vinegar and a couple splashes of Balsamic Vinegar.  Add about one-half teaspoon of brown sugar (or more) to taste.  Stir well.

SERVE.  Warm the Chicken Wraps in the microwave.  Serve with Pesto Vinaigrette.  Garnish with a few pitted Kalamata olives.  

Ta Da!  Enjoy!

About Luanna Diller

Luanna Diller's professional expertise includes nutrition, health behavior change, and wellness. She has three decades of experience in counseling, teaching and motivating thousands of clients to achieve healthier lifestyles. She is a wife, mom to two teenagers, Registered Dietitian and Christian women’s ministries leader. She is a creative cook, loves to dance and recently discovered a knack for hand making glass beads.
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