Pesto Chicken & Pepper Wraps

• 23 cup pesto sauce, you can use homemade or store-bought pesto sauce
• 3 tablespoons red wine vinegar
• 14 teaspoon salt
• 14 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.

pesto sauce, red wine vinegar, salt, black pepper, chicken breasts, red bell peppers, flour tortillas, mozzarella cheese, orange slice, red chile, green chili, fresh basil

Taken from www.food.com/recipe/pesto-chicken-pepper-wraps-34772 (may not work)