Pesto Chicken & Pepper Wraps

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 5
• 2/3 cup pesto sauce, you can use homemade or store-bought pesto sauce
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken thighs
• 2 red bell peppers, stemmed,seeded,halved
• 5 flour tortillas (8 inch)
• 5 slices mozzarella cheese
• 5 lettuce leaves
• orange slice
• red chile
• green chili
• fresh basil sprig

Recipe

• 1 combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl.
• 2 add chicken; toss to coat.
• 3 cover and refrigerate at least 30 minutes.
• 4 remove chicken from marinade; discard marinade.
• 5 grill chicken over medium-hot briquets about 4 minutes per side until chicken is no longer pink in center, turning once.
• 6 grill bell peppers, skin sides down, about 8 minutes until skin is charred.
• 7 place bell peppers in large resealable plastic food storage bag; seal.
• 8 let stand 5 minutes; remove skin.
• 9 cut chicken and bell peppers into thin strips.
• 10 spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce.
• 11 roll tortillas to enclose filling.
• 12 garnish with orange slices, chiles and basil sprigs.