Chicken Sweet potato pesto wrap

Roasted chicken, tender cubes of roasted sweet potatoes and caramelized onions are totally irresistible on their own, but this dish shows you a way to make them better than you’ve ever imagined. Combine them rich and velvety basil pesto, sweet tomatoes all stuffed in a wrap with a side of spinach and tomato salad and you’ve got a delicious and satisfying dinner. Any left over can be an amazing make-ahead lunch that will make your coworkers jealous.

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You will need

Preparation

1

Prepare the vegetables and chicken:  Preheat the oven to 375F. 

Wash and rinse all produce. Peel the sweet potatoes and cut in 2 cm dices. Cut the onion in 1/2 cm slices. 

Cut the chicken in 1 inch cubes. Lightly oil and salt the chicken.

2

Cook the sweet potatoes: Line a baking sheet with a non stick liner or parchment paper. Place the sweet potato dice on the baking sheet and drizzle with oil (1/4 tsp, 1/2 tsp, 4/3 tsp) and the salt (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine and distribute evenly on the baking sheet. Bake for 10 minutes. Add the chicken cubes to the pan and bake until the chicken is fully cooked and the sweet potato dice are soft.

3

Caramelize the onion:  Heat the oil (1/4 tsp, 1/2 tsp, 3/4 tsp) in a pan on medium heat. Add the onions to the pan and saute until onions are translucent, about 5-6 minutes. Add in the salt (1/8 tsp, 1/4 tsp, 1/2 tsp). Stir and continue to saute, stirring regularly for another 10 minutes. The liquid will start to leave and onions will slightly brown, be sure they don’t burn or blacken.

4

Prepare the tomatoes:  Cut the tomatoes in 1 cm dices. Heat the wraps in the warm oven for about 2 minutes.

5

Assemble the wrap:  Place about 1 tbsp of pesto on each wrap.  Place chicken cubes, sweet potatoes, caramelized onions and tomatoes to each wrap. Make sure to leave about half the tomatoes for the salad. One wrap at a time, fold the ends of the wrap and roll it up. 

6

IMG_5527

Make salad and serve: In a large bowl, place the other half of the tomatoes, the spinach and the balsamic dressing, combine. On individual plates, place a wrap and the spinach tomato salad. Serve.

Ingredients

2 Portions

4 portions

6 portions

sweet potatoes

150 gr

300 gr

450 gr

Chicken breast

220 gr

440 gr

660 gr

onion

1

2

3

tomatoes

1

2

3

Pesto

1 1/2 tbsp

3 tbsp

4 1/2 tbsp

balsamic dressing

1 tbsp

2 tbsp

3 tsp

spinach

60 gr

120 gr

180 gr

wrap

2

4

6

Recommended Wine Pairing

ANTINORI ORVIETO CLASSICO ABBOCCATO
Notes of meadow flowers and clover and fruity hints of green apples and green gages. Harmonious and sweet with firm body and an aftertaste of citrus fruits.
Region: Orvieto, Italy
Colour: White
Alcohol:
10.5%
Price (SLGA): $15.83

BODEGAS SALENTEIN PORTILLO PINOT NOIR
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Mendoza, Argentina
Colour:
Red
Alcohol: 14%
Price
(SLGA): $13.47

Cool fact

ONIONS
In the Middle Ages, onions were an acceptable form of currency, and was used to pay for rent, goods and services, and even as gifts!

Cooking with Kids

Cooking for kids?
If your child doesn’t like tomatoe or any other vegetable, cook it separately and try to slowly introduce it to the child.

Making this recipe with kids?
Ask the child to help by completing step 6:

  • Make salad & serve 

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information