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Pesto Chicken and Pepper Wraps

Pesto Chicken and Pepper Wraps Pesto Chicken and Pepper Wraps

Easy and delicious chicken wraps are packed with goodness and yumminess.













Trans-fat Free


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 41825% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 627mg 26%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 94g
Vitamin A 33% Vitamin C 101%
Calcium 34% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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