If you have some corn tortillas handy, this is an easy dinner to put together on a week night. I had some left over grilled chicken, some fresh red and green peppers and a spicy pesto sauce. I had made the pesto sauce earlier in the week from my fresh CSA basil and hot oil. It was time to create a dinner out of theses ingredients. This can be served with a side of mexican rice, beans and Guacamole.
Sauté the chicken pieces with peppers and onions in a pan with some olive oil on high heat until well mixed but not soft, 3-4 minutes. I like the peppers crispy not over cooked and soft, add chopped cilantro leaves and turn the stove off.
Warm tortillas with some butter/olive oil on a heated pan until slightly colored and cooked on both sides.
Smear the one side of cooked tortillas with a scoop of spicy pesto and place the chicken pepper mix on it. Add chopped lettuce and tomatoes to the side of the plate(optional).
additional Rice,salsa and Guacamole is optional.