PESTO CHICKEN WRAPS
Source: Baby Showers: Ideas & Recipes for the Perfect Party by Michele Adams

Assemble the wraps the day before to free up time the day of the party.

8 ounces goat cheese
8 ounces cream cheese
1 package 12-inch wraps
16 ounces packaged pesto
1 (4-pound) roasted rotisserie chicken, pulled into 1 1/2-to 1-inch shreds
1 (16-ounce) jar sun-dried tomatoes in oil, drained and cut into thin strips

In a food processor, blend the goat cheese and cream cheese until smooth and spreadable.

Spread four wraps with the cheese mixture followed by a thin layer of pesto, pulled chicken and a few sun-dried tomatoes.

Roll each wrap as tightly as possible into a large cylinder. Wrap with plastic wrap to keep from drying out, and refrigerate at least two hours or overnight.

Remove plastic wrap and roll with parchment paper, twisting each end to secure. Cut in half on a diagonal and serve.