Food
Pesto Chicken Sandwich with Roasted Peppers
By Yankee Magazine|Mar 13 2007|
Submitted by Kerry Darden
Yield
4 servings
Ingredients
4, 6 inch tortillas
1/4 cup pesto sauce
1/2 pound chicken, cooked, sliced, warmed
1/4 tsp salt
1/4 tsp pepper
red bell pepper, sliced
4 oz mozzarella cheese, thinly sliced
4 leaves romaine lettuce
Instructions
Preheat oven to 350F. Arrange the tortillas on a baking sheet. Spread the pesto evenly over each. Arrange the chicken in a row down the center of each tortillas and sprinkle with the salt and pepper. Top with the pepper and mozzarella. Bake just until heated through and the cheese melts. Top with lettuce, roll into a cylinder, and serve.
