Wednesday, January 20, 2010

Pesto Chicken Wrap

Every time my mother in law makes this we all get really excited and want to eat it right there on the spot.

Yields 8


8 oz goat cheese - room temp.
8 0z cream cheese - room temp.
8 (12 inch) flour tortillas (can use plain, spinch or tomato flavored)
16 oz prepared pesto sauce
1 whole roasted rotisserie chicken (about 4 lbs) - shred up
1 16 oz jar sliced sun dried tomatoes, oil drained
****if you want to add a little heat add peppers****

How to put it all together

1. In food process blend both cheeses until smooth
2. Spread on tortillas, then pesto, chicken, and tomatoes.
3. Roll each wrap as tightly as possible. Wrap in plastic wrap and chill in fridge for at least 2 hours or over night.
4. For serving: remove plastic and cut in half diagonally

Serve and enjoy!

No comments: