Bruschetta Chicken Pesto Wraps

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This recipe came from Ourbestbites.com, and it was good. However, I made a few changes that I will stick with for next time. First, we used wheat pita bread, and next time we will use white flatbread or even better, we will make it into a Panini. Secondly, I scrapped the tomato weirdness with onions and made this into straight bruschetta instead. So, in short, I used garlic, basil, salt, tomatoes and olive oil, then warmed it in a pan. I used one cup of chicken and fed the whole family. Next time, we’re using artisan bread, spinach, filling, bruschetta topping, cheese and then making it into a Panini. In all though, this was good.

Bruschetta Chicken Pesto Wraps
Recipe by Our Best Bites
1 tomato, diced (seeds removed)
1 tablespoon minced onion
1-2 tablespoons fresh minced basil or 1 teaspoon dry basil
1 teaspoon balsamic vinegar
kosher salt
black pepper
1 tablespoon light mayo
1 tablespoon light sour cream or plain greek yogurt
2 tablespoons pesto
1 teaspoon fresh lemon juice and a little zest
1 cup shredded or diced cooked chicken breast, about 4 ounces
1 tablespoon pine nuts, toasted
1/2 cup shredded romaine lettuce or spinach leaves
2 torillas, flat breads, rolls, pitas, etc.
Combine diced tomato, onion, basil, and balsamic vinegar. Add a pinch of salt and pepper to taste. Set aside.
Combine mayo, sour cream, pesto, lemon juice and a few grates of the lemon zest. Stir mixture and combine it with chicken and pine nuts, stirring until combined. Layer lettuce on tortillas (or carb of choice), top with chicken mixture, and then bruschetta.
Serves 2 tortillas, or 12 mini pitas.
Retrieved 09 January 2013 from http://www.ourbestbites.com/2013/01/bruschetta-chicken-pesto-wraps/




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