Roasted Red Pepper Chicken Wraps

• 2 chicken breasts
• 2 tablespoons of clubhouse rub marinade (I used the Hickory one but any flavor will work)
• 2 tablespoons olive oil
• 3 slices cheese (of your choice)
• 3 large tortillas (preferably flavored ones)
• For the sauce
• 2 tablespoons plain yogurt
• 1 tablespoon mayonnaise or 1 tablespoon Miracle Whip
• 1 teaspoon mustard
• 1 teaspoon asian chili-garlic sauce (found in supermarkets with other Asian foods)
• 2 roasted red peppers, chopped finely
• 5 -6 fresh basil leaves, chopped finely
• fresh chives, chopped finely
• 1/2 teaspoon cumin
• salt, to taste
• black pepper, to taste

1. Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
2. Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
3. Slice the chicen breasts on a bias.
4. Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!

chicken breasts, rub marinade, olive oil, cheese, tortillas, plain yogurt, mayonnaise, mustard, asian chiligarlic, red peppers, fresh basil, fresh chives, cumin, salt, black pepper

Taken from www.food.com/recipe/roasted-red-pepper-chicken-wraps-127737 (may not work)