Grilled Pesto and Bell Pepper Chicken Wraps

Justin is out of school for the summer, so he has a lot more time to relax (he is still working at the zoo, but he is done by 5:00 pm everyday). He informed me last week that he will now require one day a week on the meal plan to grill. A day I don't need to use my oven? SOLD. Although I'm sure we will be making the meals together, this meal was completely made by Justin (with a few helpful hints for substitutions from me). From the marinade to the rice, all I had to do was cut up the chicken and yell out the window that his rice was overflowing onto the stove. It was fabulous - and the food was even better! The wraps were so flavorful and the grilled bell peppers were complimented by the tasty pesto. I definitely recommend giving this a try before grilling season is over!

Grilled Pesto Chicken Wraps

2/3 cup refrigerated pesto sauce, divided

3 Tbsp. red wine vinegar
1/4 tsp. salt

1/4 tsp. black pepper

1 1/4 lbs. skinless boneless chicken breasts

2 red bell peppers, cut in half, stemmed and seeded
5 (8-inch) flour tortillas
5 thin slices mozzarella cheese
5 leaves Boston or red leaf lettuce

Combine 1/4 cup pesto, vinegar, salt and pepper in medium bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes. Remove chicken from marinade and discard leftover marinade. Grill chicken 4 minutes per side, or until chicken is no longer pink in the center. Grill bell peppers, skin side down, about 8 minutes until skin is charred. Place peppers in a large ziplock bag and seal. Let stand for 5 minutes, then remove skin. Cut chicken and bell peppers into thin strips. Grill tortillas about 30 seconds on each side. Spread about 1 tbsp. of remaining pesto on each tortilla, then top with chicken, bell peppers, cheese and lettuce. Roll tortillas to enclose filling.

Source: adapted from Great Barbecues with Kingsford