| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Sandwiches, Grills |
5 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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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