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.
