Pesto Chicken & Pepper Wraps

Name: Pesto Chicken & Pepper Wraps
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 5 serving(s)
Ingredients: 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

Submitted by Dancer

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Ready In:: 37mins
Ingredients:: 13
Serves:: 5

ingredients

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

directions

Combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl.
Add chicken; toss to coat.
Cover and refrigerate at least 30 minutes.
Remove chicken from marinade; discard marinade.
Grill chicken over medium-hot briquets about 4 minutes per side until chicken is no longer pink in center, turning once.
Grill bell peppers, skin sides down, about 8 minutes until skin is charred.
Place bell peppers in large resealable plastic food storage bag; seal.
Let stand 5 minutes; remove skin.
Cut chicken and bell peppers into thin strips.
Spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce.
Roll tortillas to enclose filling.
Garnish with orange slices, chiles and basil sprigs.