Pesto Chicken Wraps

This recipe is from my neighbor, Jessica. It is so simple and quickly became one of our fav's! Here's what you'll need

3-4 boneless, skinless chicken breasts
1 C pesto
Wet mozzerella cheese
Spinach or green leaf lettuce
Red bell pepper
Flavored tortillas (we use the green Mission ones)

Marinade your chicken in about 3/4 C pesto for about an hour.

Roast your peppers in the oven by cutting in half length-wise, removing seeds, stem and membrane, and spraying with cooking oil. Place skin side up on a greased dish and broil until skins are nice and charred. Allow to cool long enough to where they won't melt a baggie, then place in the baggie to "sweat". Peel/remove skins when cool enough to handle. Slice into strips lengthwise.

You can either pan fry your chicken breasts or grill them. Cut into strips after cooking...I tried baking this last time and don't recommend it because they turned out very dry :(

Assemble your wraps with a little additional pesto (optional), chicken, peppers, mozz cheese and spinach or lettuce. My kids even like a drizzle of ranch dressing. YUM!