Pesto Chicken and Pepper Wraps
Easy and delicious chicken wraps are packed with goodness and yumminess.
Ingredients
| ⅔ | cup |
basil pesto
|
* |
| 3 | tablespoons |
red wine vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 ¼ | pounds |
chicken breast halves, boneless, skinless
or thighs |
|
| 2 | each |
sweet red bell peppers
stemmed, seeded, halved |
|
| 5 | each |
flour tortillas (8 inch)
|
* |
| 5 | slices |
mozzarella cheese
|
* |
| 5 | each |
lettuce leaves
|
* |
| 1 | slices |
oranges
|
* |
| 1 | x |
hot chili peppers
red and green |
* |
| 1 | x |
basil
fresh sprigs |
* |
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.
Nutrition Facts
Serving Size 170g (6.0 oz)
