Pesto chicken& pepper wraps

 
                        Pesto Chicken & Pepper Wraps
 
 Recipe By     : Great Barbecues
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Chicken                          Sandwiches
                 Grills
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           pesto sauce -- * see note
    3      tablespoons   red wine vinegar
      1/4  teaspoon      salt
      1/4  teaspoon      black pepper
    1 1/4  pounds        chicken breast or thighs--
                         boneless and skinless
    2                    red bell pepper--
                         stemmed, seeded -- halved
    5                    flour tortillas (8 inch)
    5      slices        mozzarella cheese
    5                    lettuce leaves
                         orange slices
                         red and green chiles
                         fresh basil sprigs
 
 *NOTE: You can use homemade or store-bought pesto sauce. If using 
 frozen pesto, thaw before using.
      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. Makes 5 wraps. Each wrap: 481 cal; 40g fat. Typed by 
 Lynn Thomas dcqp82a. Source: Great Barbecues by Kingsford.
 
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