Pesto Chicken and Roasted Pepper Wraps
Ingredients
2 6-inch whole-wheat tortillas
2 tablespoons Bottled pesto sauce
1/2 package (3-ounces)grilled chicken strips
1/8 teaspoon Ground black pepper
1 ounce Bottled roasted red bell peppers, drained and halved
2 oz. Part-skim mozzarella cheese, shredded
4 Leaves of green leaf lettuce
Salt and black pepper to taste
Preparation
Preheat oven to 350°F. Arrange the tortillas on a clean work surface. Spread the pesto evenly over each and top with mozzarella. In a microwave-safe bowl, toss together chicken strips, peppers, salt, and black pepper, and cook in the microwave until heated through. While chicken heats up, warm or toast tortillas with cheese. Divide chicken and peppers between tortillas on top of cheese. Top with a lettuce leaf and roll up, tucking in the ends.