The name of the dinner game lately has been to get it made and photographed before the sun goes down. That can be a challenge, to say the least. With the insanity of cookbooking, workouts are the one thing that have gotten pushed aside just a bit. I even told Mr. Prevention after my run on Wednesday that I haven’t had a GOOD run, an enjoyable run, in a really long time. I’ve been including a walk break here and there (usually just a minute or 2), but I think some of it has to do with the monotony of doing the same route over and over again.
The only thing I would change about our new location in Michigan is perhaps 10 minutes close to my work (20 would be awesome, but I know I shouldn’t push it…my commute is far less painful that many!) and not right off a semi-busy road. Busy for southwest Michigan, anyways. While Mr. Prevention risks his life running beside the texting-while-driving people of the world, I fear them!
So last night, I changed things up. I made pizza for dinner and then strapped Lily in her life jacket and headed to the beach so we could both get in a workout. When we moved so close to the lake, I had every intention of using the lake as my own personal pool for exercise…but, that hasn’t exactly happened. Until last night. And it was so, so enjoyable and SUCH a good workout (I swam a mile!!). For me and Lily. It’s good to change things up.
With all the time crunches of life most recently, I was drawn to Jen’s recipe for Pesto Chicken Pinwheels for this What’s Cooking Blogger’s Choice Recipe Swap. Of all the recipes on her blog, this one appealed most because of 1) the amazing flavors and ingredients and 2) the ease of its preparation. You can even make the chicken ahead of time, or use rotisserie to make this meal all the more simple.
Rather than making pinwheels, I turned these into roll-ups. Tacos. Whatever you want to call them. You can certainly use one of the burrito-sized tortillas as her recipe called for, but I knew I wouldn’t use them all and the smaller ones were cheaper. 🙂 Point being, these can be an appetizer, snack, or as I made them, a meal. Two of these roll-ups were a perfect summer meal that was ready in no time. And as someone who is a lover of all things containing pesto and mayonnaise, I was in 7th heaven. (If you’re a mayo hater, try Greek yogurt or just use the pesto!).
The chicken makes this seem like a meal (happy husband = happy home) while the crunch of the lettuce lightened things up. The tortilla is a neutral vehicle with plenty of nutrition and fiber while the onions, sun dried tomatoes, and pesto added all the flavor. So, so good!
Pesto Chicken Roll-Ups every so slightly adapted from Becoming Pigzilla
1 tsp olive oil
1 (4 oz) boneless, skinless chicken breast
1/2 cup onions, diced
3 Tbsp low-fat mayonnaise
3 Tbsp basil pesto
4 corn tortillas
4 slices part-skim mozzarella cheese
1/4 cup sun-dried tomatoes, drained and chopped
1 cup lettuce, chopped
In a small skillet, heat 1 tsp of olive oil over medium heat. Add chicken breast and cook 5-6 minutes per side, until cooked through. Remove to a cutting board. Reduce heat to low and add onions. Cook on low for ~5 minutes, until onions are translucent and tender.
In a small bowl, combine mayonnaise and basil pesto. Spread mixture evenly on each tortilla. Add 1 slice of cheese to each tortilla and evenly distribute the chicken, sun-dried tomatoes, lettuce and cooked onions among each. Serve like tacos.
Yield: 4 pesto chicken roll-ups.
Nutrition Information (per roll-up): 290 calories; 12.3 g. fat; 20 mg. cholesterol; 453 mg. sodium; 24.5 g. carbohydrate; 2.8 g. fiber; 12.8 g. protein
Result: Loved these…a lot! This is kid food, game day food, and health food all in one. I love the colors and bold flavors. Quick, simple, and will be made again. Enjoy!
Work and then Chicago-bound to see mi familia. Can’t wait 🙂 Happy weekend!