2/3 cup Pesto sauce, * see note
3 tbsp Red wine vinegar
1/4 tsp Salt
1/4 tsp 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 slice Mozzarella cheese
5 Lettuce leaves
Orange slices
Red and green chiles
Fresh basil sprigs
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*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
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