Pesto Chicken Pepper Wraps Recipes

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

Steps:

• 1. In a small bowl toss chicken with pesto just to coat.
• 2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
• 3. Place 1/4 of the chicken on top of the vegetables.
• 4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.

Steps:

• 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.