Ingredients

Instructions

  1. Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
  2. Set them aside to steep.
  3. Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
  4. Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
  5. After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
  6. Place pesto in a bowl, set aside.
  7. For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
  8. Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
  9. Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
  10. Drizzle in the olive oil while the food processor is running.
  11. Set aside.
  12. Core and seed the red pepper, and slice it and the zucchini into strips.
  13. To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
  14. Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
  15. Add a layer of zucchini & pepper slices.
  16. Roll up into wraps.