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.