Pesto-Peach Chicken Salad Wrap
(recipe found in Fitness Magazine July/August 2011)
|Great way to use up basil!|
1/2 cup grated Parmesan
2 tablespoons pine nuts, toasted
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoon olive oil
2 cups diced cooked chicken breast
1 1/4 pounds peaches, pitted and cubed
2 celery stalks, thinly sliced
4 large red-leaf lettuce leaves, spines removed and sliced in half
4 10-inch whole-grain wraps
1. Put the basil, Parmesan, pine nuts, garlic, salt and black pepper in the bowl of a food processor. While processor is running, pour in lemon juice and 2 tablespoons water; add the oil and continue processing until a paste forms. Mix the chicken, peaches and celery in a large bowl; add the pesto and toss to coat.
2. Place 2 lettuce leaves in the middle of each wrap and top with 1 cup of the chicken mixture. Wrap tightly, cut in half and serve.
Karl's reaction: "This little wrap is quite tasty. Are there peaches in here!?!? This is good stuff."
My take: Yummy goodness here. I will be making this again!