Pesto chicken and pepper wraps
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Pesto sauce; * see note |
| 3 | tablespoons | Red wine vinegar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1¼ | 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 | ||
Directions
*NOTE: You can use homemade or store-bought pesto sauce. 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. Makes 5 wraps. Each wrap: 481 cal; 40g fat. Typed by Lynn Thomas dcqp82a. Source: Great Barbecues by Kingsford.
Recipe by: Great Barbecues Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Jul 18, 1997