Pesto Chicken & Pepper Wraps

Directions

If using frozen pesto, thaw before using.

Combine ¼ 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.