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.
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!