Directions:
- 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-hot briquets 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.
- Garnish with orange slices, chiles and basil sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.89 Kcal (1900 kJ) | ||
| Calories from fat | 193.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 33% | |
|---|---|---|---|
| Cholesterol | 79.57mg | 27% | |
| Sodium | 937.13mg | 39% | |
| Potassium | 1060.65mg | 23% | |
| Total Carbs | 28.13g | 9% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 34.36g | 69% | |
| Vitamin C | 61.7mg | 103% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 24.2mg | 134% | |
| Calcium | 309.5mg | 31% | |
| Amount Per 100 g | |||
| Calories | 81.84 Kcal (343 kJ) | ||
| Calories from fat | 34.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 33% | |
|---|---|---|---|
| Cholesterol | 14.35mg | 27% | |
| Sodium | 168.96mg | 39% | |
| Potassium | 191.23mg | 23% | |
| Total Carbs | 5.07g | 9% | |
| Sugars | 0.38g | 8% | |
| Dietary Fiber | 0.96g | 21% | |
| Protein | 6.2g | 69% | |
| Vitamin C | 11.1mg | 103% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 4.4mg | 134% | |
| Calcium | 55.8mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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