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Thursday, November 7, 2013

Lime Chicken Pesto Burritos with Spicy Slaw

Today was the first day in quite sometime that I have actually had a little bit of extra time to put some thought into dinner. It seems like lately, I feel like a  hamster on a wheel, going around and around endlessly for days. So today was a good day to try out something new. It felt so good to be feeling creative again and to be enjoying cooking. It's hard to enjoy cooking when life gets too busy and you don't have time to get super creative! The "cheesy" tortillas were scrumptious and all the flavors went together very well. I hope to have time to make these again very soon.




*Below is a picture of what the "cheesy" tortillas looked like before I filled them and rolled them
Recipes Adapted From:
 http://www.cheeriosandlattes.com/gourmet-your-tacos-in-3-minutes-works-for-any-tacos/
http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html



Cilantro Lime Chicken with Pesto Sauce:
3 chicken breasts, cut into bite size pieces
salt/pepper to taste
1 tsp garlic powder
1 Tbsp olive oil

1 cup cilantro chopped
2 1/2 Tbsp olive oil
2 Tbsp toasted, sliced almonds
3 Tbsp fresh garlic chopped
1 1/2 tsp fresh lime juice
1/2 cup shredded Parmesan cheese
1/2 tsp salt
1/4 cup chicken broth


1 large tomato, chopped, for garnish
4 green onions, chopped, for garnish

Season the chicken with salt, pepper and garlic powder. In a large skillet, heat 1 Tbsp olive oil and place chicken in the skillet. Cook the chicken until it is cooked through. Toss with the cilanto pesto (recipe below) and serve in a cheesy tortilla (recipe below) with spicy slaw (recipe below), diced tomatoes and green onions. Roll up burrito style or fold and serve as a taco.


Spicy Slaw:
1 1/2 cups cabbage, chopped finely
2 tsp juice from a jar of pepperoncini
4 Tbsp pepperoncini peppers, chopped
juice from 1/2 of a fresh lime
2 small hot chilis, chopped *use less if you don't care for spicy food*
1/8 tsp salt
1/8 tsp pepper
1/4 cup nonfat plain yogurt
3 Tbsp cilantro, chopped

Combine all ingredients in a medium/large bowl. Stir to mix thoroughly and refrigerate until ready to use.

Cheesy Tortillas:
4 med/large flour tortillas
slices of mozzarella cheese *or your favorite cheese*

Lay slices of mozzarella or your favorite cheese on half of a flour tortilla. Fold it closed over the cheese. In a large skillet, cook on both sides over medium heat until the cheese in the center is melted. When all the cheese is melted, open the tortilla (be careful it's hot) and place the open tortilla, cheesy side down into the skillet. Cook for just a few seconds to a minute (depending on how high you have your heat) until the cheese is golden brown. Use the tortillas to wrap your favorite burrito or taco.

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