Roasted Red Pepper Chicken Wrap

  • 4 oz Chicken breast marinated in Italian dressing
  • 1 10 ” Flour tortilla
  • 1 ⁄2 cup Shredded Romaine lettuce
  • 1 Red pepper
  • 1 cup Mayonnaise
  • 1 ⁄2 cup Parmesan cheese
  • 1 tbsp Cholula® Sauce (or other hot sauce)
  1. Marinate chicken in Italian dressing for 4-24 hours.
  2. Grill red pepper and blister skin. Place in baggie, wait 10 minutes, then peel skin.
  3. Grill marinated chicken breast.
  4. Finely chop red pepper and add 1⁄4 cup to 1 cup mayonnaise. Then mix. Then add 1 tbsp of Cholula® Sauce and 1⁄2 cup shredded parmesan and mix.
  5. Warm tortilla on grill.
  6. Remove cooked chicken and slice on a bias.
  7. Lay out tortilla and spoon roasted red pepper mayo on it. Place shredded Romaine on top of mayo.
  8. Add chicken.
  9. Roll tortilla and serve.

Brought to you by: Operation BBQ Relief.