1 pkg. (8-10) 10-inch flour tortillas
¼ c. prepared pesto
½ lb. cooked chicken, cubed or shredded
½ c. walnut pieces, toasted
6 oz. goat cheese
Olive oil
Spread 1 tbsp. pesto on ½ of a tortilla. Scatter on chicken, walnuts, and dot with 2-3 tbsp. goat cheese. Fold over tortilla. Brush with oil. Grill for 2-3 minutes per side, or until lightly toasted.
Welcome to Krik's Picks. This is mostly a food blog - restaurant reviews, recipes, information about food. But it will be a little eclectic with info about music, politics, and other topics. I hope you enjoy it.
Subscribe to:
Post Comments (Atom)
My Birthday Dinner No. 4 - Terzo Minneapolis
My extended birthday celebrations came to a glorious end in mid-December, nearly a month after my actual birth date. (That was Thanksgiving...
-
The very first restaurant that I reviewed on Krik’s Picks was Barbette in south Minneapolis near Lake Calhoun . A year later, my wife and ...
-
I'm writing this during teacher appreciation week. People are supposed to use social media to recognize teachers who made a difference i...
-
My extended birthday celebrations came to a glorious end in mid-December, nearly a month after my actual birth date. (That was Thanksgiving...
No comments:
Post a Comment