Pesto Chicken & Pepper Wraps |
|
 |
Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 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:
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.
|
|