5 Ratings
  • 4 Rating Star 2
  • 5 Rating Star 2
  • 3 Rating Star 1
  • 5 Ratings

Sun-dried tomato pesto adds a concentrated burst of flavor to a tasty topping for this quick dinner that includes summer squash strips and chicken.

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Ingredients

  • ½ cup mayonnaise or salad dressing

  • 3 – 4 teaspoons purchased dried tomato pesto

  • 8 – 12 6 -inch corn or 7- to 8-inch flour tortillas

  • 2 6 ounces refrigerated grilled chicken breast strips

  • 2 small yellow summer squash or zucchini (8 ounces total), cut into thin strips

  • 1 medium sweet pepper, cut into strips

  • Cilantro sprigs (optional)

Directions

  • Stir together mayonnaise and pesto; divide into small bowls. Place tortillas on a microwave-safe plate, cover with paper towels. Microwave for 30 to 45 seconds on 100 percent power (high) or until tortillas are warm.

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  • Divide chicken, vegetable strips, and warm tortillas among four shallow bowls; add pesto mixture. If desired, top with cilantro sprigs.

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Nutrition Facts

481 calories, 30 g fat (6 g saturated fat, 14 g polyunsaturated fat, 0 g monounsaturated fat), 66 mg cholesterol, 1021 mg sodium, 30 g carbohydrates, 5 g fiber, 2 g sugar, 24 g protein.

Reviews

5 Ratings
  • 4 Rating Star 2
  • 5 Rating Star 2
  • 3 Rating Star 1