Pesto Chicken & Pepper Wraps Recipe

Name: Pesto Chicken & Pepper Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup pesto sauce, you can use homemade or store-bought pesto sauce; 3 tablespoons red wine vinegar; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 14 lbs boneless skinless chicken breasts or 1 14 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

Servings: persons

⅔ cup pesto sauce, you can use homemade or store-bought pesto sauce
3 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon black pepper
1 14 lbs boneless skinless chicken breasts or 1 14 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

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.

638

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup pesto sauce, you can use homemade or store-bought pesto sauce, 3 tablespoons red wine vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper, and more.

Yes, Pesto Chicken & Pepper Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Chicken & Pepper Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions