Pesto Chicken & Pepper Wraps

• Ready In: 37 mins
• Serves: 5

Ingredients

• 2⁄3 cup pesto sauce, you can use homemade or store-bought pesto sauce
• 3  tablespoons red wine vinegar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄4 lbs boneless skinless chicken breasts or 1 1⁄4 lbs boneless skinless chicken thighs
• 2  red bell peppers, stemmed,seeded,halved
• 5  flour tortillas (8 inch)
• 5  slices mozzarella cheese
• 5  lettuce leaves
•  orange slice
•  red chile
•  green chili
•  fresh basil sprig

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.