* 3 boneless chicken breasts
* 6 large flour tortillas
* 2/3 cup Country Bob's All-Purpose Sauce
* 1 8 oz can of pineapple tidbits (Save the juice for the chicken marinade.)
* 1 sweet Walla Walla Onion
* 1 green bell pepper
* 1 package of reduced-fat shredded Italian cheese blend
* 2 cloves chopped garlic
* 2 tbsp olive oil
* 1/4 cup chopped fresh basil
* 1 tsp kosher salt
* 1/2 tsp white pepper
Drain the pineapple, reserving the juice for the chicken marinade. Make several shallow cuts in each chicken breast and place in a bowl or Ziploc bag. Add in the pineapple juice, 1 tbsp of olive oil, 2 cloves garlic, salt and pepper. Shake to coat. Place in the fridge for at least 30 minutes. Grill and slice thinly.
While the chicken grills, you can slice and saute your onion and bell pepper. Heat 1 tbsp of olive oil in saute pan. Add the onion and bell pepper and saute for about 5 minutes. Add 1/3 cup of Bob's Sauce (You will divide the other 1/3 cup between the six wraps later.) and 2 tbsp water and simmer, covered for another 5 minutes. Stirring occasionally.
Layer ingredients on the six flour tortillas in this order: 1 tbsp sauce, sliced chicken, peppers and onions, pineapple, cheese, and basil. Wrap up and place back on the grill to melt cheese and brown tortillas. This will only take a few minutes for each side so watch closely!
Remove from grill, cut in half and serve warm.
