Roasted Red Pepper Pesto Chicken Salad in Spinach Tortilla Cups

• Meat

  • 2 cups Chicken breast

• Produce

  • 2 Basil, leaves
  • 2 tsp Garlic, Roasted

• Condiments

  • 1/2 tsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 12 ounce jar Red peppers, roasted
  • 1 Salt

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Almonds, roasted

• Bread & Baked Goods

  • 3 Spinach tortillas

• Dairy

  • 1/4 cup Parmesan cheese
  • 8 oz Whipped cream cheese

Found on hungryhappenings.com

Description

Ingredients

• 12 ounce jar of roasted red peppers, drained and patted dry
• 2 teaspoons roasted garlic
• 1/4 cup roasted slivered almonds
• 1/2 teaspoon fresh squeezed lemon juice
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon Extra Virgin Olive Oil
• salt, to taste
• 2 cups diced chicken breast
• 3-4 spinach tortillas (10 inch round)
• 1-2 teaspoon Extra Virgin Olive Oil
• 8 ounces whipped cream cheese
• 2-4 basil leaves

Directions

• Puree roasted red pepper, roasted garlic, roasted almonds, lemon juice, and Parmesan cheese in a food processor, keeping puree somewhat chunky.
• Add oil and puree just to incorporate the oil.
• Season with salt and pepper, to taste.
• Stir in chicken breast.
• Refrigerate until needed.
• Preheat oven to 350 degrees F.
• Cut twelve 4-inch round circles from tortillas.
• Brush both sides of the rounds with olive oil.
• Press into the bottom and up the sides of a muffin tin.
• Bake for 10-12 minutes until the edges turn golden brown.
• Remove from muffin tin and allow to cool.
• Spoon whipped cream cheese into a pastry bag fitted with a large star tip.
• Pipe about a teaspoon of cream cheese into the bottom of each tortilla cup.
• Equally divide the chicken salad among the 12 tortilla cups.
• Pipe a swirl of cream cheese on top.
• Tear basil into tiny pieces and sprinkle over top.
• Serve and enjoy.