Ingredients
| 1 1/2 Pound |
boneless, skinless chicken breast, cubed |
| 1 Tablespoon |
olive oil |
| 2 Tablespoon |
Italian salad dressing |
| 1 |
medium onion, sliced |
| 1 |
green bell pepper, cut into strips |
| 1 |
red bell pepper, cut into strips |
| 1 Cup |
sliced fresh mushrooms |
| 1 |
small jar prepared pesto sauce |
| 6 |
flour tortillas |
| 1 |
8-ounce package shredded Mozzarella cheese |
Instructions
Stir-fry chicken cubes in olive oil and salad dressing over medium heat for 5 minutes or until chicken is no longer pink. Remove chicken and set aside. Add veggies to the skillet and stir-fry for about 5 minutes or until just tender. Spread pesto over tortillas according to taste. Top with vegetables and chicken. Sprinkle with cheese. Roll up tortillas, place in a baking dish and microwave approximately 3 to 4 minutes or until cheese is melted.
