Roast Chicken & Sun-dried Tomato Wrap Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even ~3/4-inch thickness for even cooking.

In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon juice, 1 tsp salt and 1 tsp black pepper. Mix to form a loose paste.

Rub the herb mixture all over the chicken breasts, coating evenly.

Place chicken on a rimmed baking sheet or in an ovenproof skillet. Roast in the preheated oven 18–22 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time varies with thickness.

Remove chicken from oven and let rest 5–7 minutes, then slice thinly against the grain into strips suitable for filling wraps.

While chicken roasts, transfer drained sun-dried tomatoes, basil leaves, grated parmesan/asiago, pine nuts, 3 tbs olive oil, garlic clove, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper to a food processor or blender.

Pulse until a coarse pesto forms, scraping down the bowl as needed. If mixture is too thick, add additional olive oil 1 tsp at a time until spreadable but still slightly textured.

Taste and adjust seasoning with salt or pepper as needed. Set pesto aside at room temperature.

Warm the sun-dried tomato wraps briefly: heat a dry skillet over medium for 15–20 seconds per side or microwave wrapped in a damp paper towel for 10–12 seconds to make them pliable.

Spread about 1.5 tbs of the sun-dried tomato pesto onto the center of each warm wrap, leaving a 1-inch border.

Layer on each wrap: half of the sliced roasted chicken (evenly distributed), about 1.5 oz (half) asiago cheese, 1/2 cup mixed greens, and a few thin slices of red onion.

Drizzle each filled wrap lightly with 1/2 tsp olive oil and a grind or two of black pepper if desired.

Fold the sides of the wrap toward the center, then roll tightly from the bottom to form a secure wrap. For a warm, melty cheese option, place assembled wraps seam-side down in a skillet over medium-low heat for 1–2 minutes per side until cheese softens and the wrap has light golden spots.

Slice each wrap in half on the diagonal and serve immediately. Leftover pesto can be refrigerated in an airtight container for up to 5 days.