These wraps are a delightful combination of zesty flavors and fresh ingredients, perfect for a quick and satisfying meal.
Soak the sun-dried tomatoes in boiling water until softened.
Soaking the tomatoes enhances their flavor and makes them easier to blend.
Combine cilantro, pine nuts, Cotija cheese, cumin, garlic, lime juice, and salt in a food processor. Blend until smooth.
Add olive oil gradually to achieve the desired consistency.
Add olive oil to the pesto while blending until it reaches a spreadable consistency.
Stop blending once the pesto is smooth but not runny.
Drain and chop the sun-dried tomatoes. Blend with tomato sauce, cayenne pepper, garlic, salt, vinegar, and brown sugar in a food processor.
Taste and adjust seasoning as needed.
Add olive oil to the vinaigrette while blending until well combined.
Ensure the vinaigrette is smooth and emulsified.
Slice the red bell pepper and zucchini into thin strips.
Keep the slices uniform for even cooking.
Spread a layer of cilantro pesto on each tortilla.
Leave a small border around the edges to prevent overflow.
Layer grilled chicken, tomato vinaigrette, and sliced vegetables on the tortillas.
Distribute the ingredients evenly for balanced flavors.
Roll up the tortillas tightly and serve.
Secure with toothpicks if needed to hold the wraps together.
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