Pesto Chicken Wrap With Sun-Dried Tomatoes - cooking recipe

Ingredients

1/4 teaspoon salt, to taste
1 cup couscous
2 garlic cloves, peeled
2 cups fresh basil leaves, stems removed
3 tablespoons olive oil
1/4 teaspoon pepper, to taste
1/2 cup grated parmesan cheese
1/3 cup coarsely chopped walnuts
4 burrito-size flour tortillas, warmed
3 -4 cups shredded cooked chicken, seasoned to taste
16 sun-dried tomatoes packed in oil, drained and coarsely chopped
1 yellow bell pepper, cored, seeded, and diced

Preparation

Add couscous and salt to taste in a small bowl; pour in 1 1/2 cup boiling water; cover and set aside.
To make the pesto: add the garlic, basil, olive oil, 1/4 teaspoon salt, and pepper to the container of a blender or food processor; blend or process until smooth.
Stir in cheese; set aside.
In a small, heavy, dry skillet over medium heat, toast walnuts for about 3-5 minutes, stirring constantly, until aromatic; watch closely to prevent burning; set aside.
To assemble wraps: Spread 2 tablespoons pesto, 1/2 cup couscous, 3/4 to 1 cup chicken, one-fourth of the walnuts, one-fourth of the sun-dried tomatoes,and one-fourth of the yellow bell pepper evenly over each tortilla--leave a 1-inch border.
Roll-up into a wrap.