Chicken Pesto Wraps - Lunch Version

42 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a food processor, combine garlic, basil, parmesan cheese, water and pine nuts, pulsing until almost smooth.
2. Transfer to a large mixing bowl and add in chicken.
3. Evenly divide mixture between tortilla shells.
4. Fold wraps burrito style.
5. Lightly spray skillet with non stick cooking spray and heat to medium.
6. Place wraps fold side down and cook until golden brown. Flip and cook other side. Repeat with remaining wraps
7. Cut in half before serving.

56 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a food processor, combine garlic, basil, parmesan cheese, water and pine nuts, pulsing until almost smooth.
2. Transfer to a large mixing bowl and add in chicken.
3. Evenly divide mixture between tortilla shells.
4. Fold wraps burrito style.
5. Lightly spray skillet with non stick cooking spray and heat to medium.
6. Place wraps fold side down and cook until golden brown. Flip and cook other side. Repeat with remaining wraps
7. Allow wraps to cool completely.
8. Tightly wrap each in plastic wrap and divide between indicated number of gallon freezer bags, label and freeze.

2 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in microwave for 1-2 minutes, until warmed through.