Title: Pesto Chicken and Pepper Wraps
Categories: Chicken, Sandwiches, Grills
Yield: 5 Servings

2/3 c Pesto sauce; * see note
3 tb Red wine vinegar
1/4 ts Salt
1/4 ts Black pepper
1 1/4 lb Chicken breast or thighs;
-boneless and skinless
2 Red bell pepper; stemmed,
-seeded, halved
5 Flour tortillas (8 inch)
5 sl 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.

Recipe by: Great Barbecues Posted to TNT - Prodigy's Recipe Exchange
Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jul 18, 1997