Tuesday, January 1, 2013

grilled chicken pesto wraps with provolone and mushrooms

Dinner was easy and fantastic.  I really enjoyed my wrap.  I wanted to eat two for dinner but I was good and only had one.  My husband enjoyed his with a white tortilla but I enjoyed mine with a whole wheat tortilla with flax seeds and oatmeal from Trader Joes.  I highly recommend both the tortilla and this awesome wrap.

chicken pesto wraps with provolone and mushrooms (adapted from Plain Chicken
1 pound chicken tenders
3/4 cup Zesty Italian dressing
2 tablespoons pesto
sliced mushrooms
sliced provolone cheese
pesto ranch for drizzling ( 2 tablespoons creamy Caesar mixed with 2 teaspoons pesto)
spinach leaves

Marinate chicken in 3/4 cup Italian dressing and 2 tablespoons dressing for at least one hour.  I marinated mine overnight.  Grill until done.
While the chicken is grilling, saute mushrooms in a nonstick skillet.  When done, turn the temperature to low or simmer and melt a couple of slices of provolone cheese on top of the mushrooms.
For the pesto ranch, mix together 2 tablespoons Caesar dressing with 2 teaspoons pesto.
To assemble the wrap, lay the tortilla on a flat surface.  Layer ingredients starting with a drizzle of Caesar pesto sauce, spinach, chicken, mushrooms & cheese and another drizzle of sauce.  Repeat with remaining tortillas.

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