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.
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