Monday, April 2, 2007

Pesto Chicken & Pepper Wraps

Meal Plan Monday

Monday: Spaghetti, Corn, Bread
Tuesday: Sesame Pork Ribs and Yakisoba Noodles, and Green Salad
Wednesday: Leftovers (Bake Banana Bread!)
Thursday: Pesto Chicken and Pepper Wraps*
Friday: Hamburgers, Fries, Carrot Sticks
Saturday: Chinese Chicken Salad
Sunday: Easter Dinner at Bambi and Poppy's House
(Bringing Lemon Creme Souffle and Rice Krispie Treat Bird Nests)

*Pesto Chicken and Pepper Wraps are one of my favorite dinners. They are really best during BBQ season with fresh red bell peppers, but I'm in the mood now! I will probably just stir fry the chicken with frozen red bell pepper strips. I buy large containers of pesto at Costco. This recipe comes from 101 Wraps & More.

Pesto Chicken & Pepper Wraps

2/3 cup refrigerated pesto sauce

3 Tablespoons red win vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/4 pounds skinless boneless chicken thighs or breasts

2 red bell peppers, cut in half, stemmed and seeded

5 (8 inch) flour tortillas

5 thin slices (3 inch rounds) fresh-pack mozzarella cheese

5 leaves Boston or red leaf lettuce

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 heat 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. (Makes 5 wraps.)

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