Roasted Red Pepper Chicken Wraps - cooking recipe

Ingredients

2 chicken breasts
2 tablespoons of clubhouse rub marinade (I used the Hickory one but any flavor will work)
2 tablespoons olive oil
3 slices cheese (of your choice)
3 large tortillas (preferably flavored ones)
For the sauce
2 tablespoons plain yogurt
1 tablespoon mayonnaise or 1 tablespoon Miracle Whip
1 teaspoon mustard
1 teaspoon asian chili-garlic sauce (found in supermarkets with other Asian foods)
2 roasted red peppers, chopped finely
5 -6 fresh basil leaves, chopped finely
fresh chives, chopped finely
1/2 teaspoon cumin
salt, to taste
black pepper, to taste

Preparation

Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
Slice the chicen breasts on a bias.
Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!