Pesto Chicken Wrap with Sun-Dried Tomatoes

• 1/4 teaspoon salt or more to taste
• 1 cup plain couscous
• 1 garlic clove, peeled
• 2 cups fresh basil leaves
• 3 tablespoons olive oil
• 1/8 teaspoon freshly ground pepper
• 1/2 cup grated Parmesan cheese
• 1/3 cup coarsely chopped walnuts
• 4 large burrito-size flour tortillas
• 12 ounces shredded cooked chicken (3 to 4 cups)
• 16 sun-dried tomato halves packed in oil, drained and coarsely chopped
• 1 yellow bell pepper, cored, seeded, and diced

1. Pour 1 1/2 cups boiling water mixed with 1/8 teaspoon of the salt over the couscous in a small bowl.
2. Cover well and set aside.
3. To make the pesto: Combine the garlic, basil, olive oil, remaining 1/8 teaspoon salt, and pepper in a blender.
4. Blend well until smooth.
5. Stir in the cheese.
6. Toast the walnuts in a small heavy dry skillet over medium heat, stirring constantly, until aromatic, watching closely to prevent burning, about 3 to 5 minutes.
7. Set aside.
8. To assemble: Heat the tortillas, one at a time, directly on a gas flame, on a grill, or in a hot skillet, turning frequently, until hot and pliable, about 5 to 15 seconds each.
9. Or heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla.
10. Distribute 2 tablespoons pesto, 1/2 scant cup couscous, 3/4 to 1 cup chicken, and a quarter of the walnuts, sun-dried tomatoes, and peppers evenly over tortilla, leaving a 1-inch border.
11. Roll up into a wrap.
12. Complete the wraps with the remaining ingredients.
13. Or if you prefer, prepare all at once, assembly-line style.
14. Cut in half on the bias.

salt, couscous, garlic, fresh basil, olive oil, freshly ground pepper, parmesan cheese, walnuts, flour tortillas, chicken, tomato, yellow bell pepper

Taken from www.foodnetwork.com/recipes/pesto-chicken-wrap-with-sun-dried-tomatoes-recipe.html (may not work)