Ingredients
-
4 tortillas
-
2 tablespoons olive oil
-
2 teaspoons fresh lemon juice
-
1 teaspoon sugar
-
1 garlic, minced fine
-
1 sprig fresh rosemary, diced
-
salt and pepper (to season)
-
2 chicken breasts
-
1 small zucchini, sliced lenghtwise into 4
-
4 slices pickled sweet peppers
-
4 basil leaves, chiffonade
-
4 ounces cream cheese, softened
-
2 tablespoons honey dijon mustard
-
4 ounces fresh mozzarella cheese
Instructions
- Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
- Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
- Meanwhile mix Honey Dijon and cream cheese together.
- Set aside.
- Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
- Cover with foil and let sit for 10-15 minutes.
- Grill zucchini till browned on both sides.
- About 4-5 minutes.
- Wrap tortillas in foil and heat on grill just to warm.
- On each warmed tortilla spread 1/4 cream cheese mixture on each.
- Lay 1 ounce fresh mozzarella on the cream cheese mixture.
- Follow with 1/4 basil leaves.
- Slice cooked chicken into thin slices.
- Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
- Roll each tortilla a up and enjoy.