Yield: 24 servings (2 wraps)
Ingredients:
6 cups packed DFS baby spinach leaves, chopped
1 qt. DFS fresh parsley, chopped
1/2 cup Fisher walnuts
8 cloves DFS garlic, chopped
1 cup Polly-O Parmesan cheese, shredded
1 Tbsp. DFS salt
2-1/4 cups Arneo olive oil
1 qt. Uncle Ben's white rice, uncooked
1 tsp. DFS tumeric
4 lb. Tyson chicken strips, boneless/skinless
3 Tbsp. DFS cumin
2 Tbsp. DFS dried oregano
1/2 tsp. DFS cayenne pepper
6 cups DFS Shitake mushrooms, sliced
2 cups DFS black olives, sliced
24 Kronos pita loaves, split horizontally, warmed
Directions:
1. Place spinach, parsley, walnuts and garlic in food processor. Process until finely chopped. Add cheese and 1 teaspoon salt, process until blended. With processor running, gradually add 2 cups of oil; reserve.
2. Stir tumeric into rice. Cook rice as package directs; reserve.
3. Saute chicken and spices in remaining oil until chicken is lightly browned. Stir in mushrooms and olives; cover and simmer 10 minutes.
4. Spread each split pita half with 1 tablespoon pesto, top with 1/4 cup rice and 1/4 cup chicken mixture; roll up. Serve 2 on a plate. If desired, serve with bottled hot sauce and garnish with whole, pitted olives.