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1
Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
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2
Set them aside to steep.
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3
Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
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4
Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
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5
After 1/4 c., check the consistency of the pesto.
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6
If it is spreadable, but not watery, stop.
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7
If it is still too chunky to spread, add a little more oil.
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8
But you do not want a runny consistency.
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9
Place pesto in a bowl, set aside.
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10
For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
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11
Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
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12
Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
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13
Drizzle in the olive oil while the food processor is running.
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14
Set aside.
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15
Core and seed the red pepper, and slice it and the zucchini into strips.
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16
To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
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17
Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
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18
Add a layer of zucchini & pepper slices.
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19
Roll up into wraps.
