Total Time
37mins
Prep 25 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. Combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl.
  2. Add chicken; toss to coat.
  3. Cover and refrigerate at least 30 minutes.
  4. Remove chicken from marinade; discard marinade.
  5. Grill chicken over medium-hot briquets about 4 minutes per side until chicken is no longer pink in center, turning once.
  6. Grill bell peppers, skin sides down, about 8 minutes until skin is charred.
  7. Place bell peppers in large resealable plastic food storage bag; seal.
  8. Let stand 5 minutes; remove skin.
  9. Cut chicken and bell peppers into thin strips.
  10. Spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce.
  11. Roll tortillas to enclose filling.
  12. Garnish with orange slices, chiles and basil sprigs.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a