The night before, quarter 1 red capsicum and 1 red onion. Put them in a bowl and drizzle with olive oil balsamic vinegar, and salt and pepper. Make sure the vegetables are well coated in the dressing then roast in a hot oven until slightly charred.
Grill a chicken breast. When cool, slice into strips. Mix the roasted veges with 1 teaspoon of pesto. Wrap the ingredients in plastic to take to work. To make the wrap, lay out the tortilla and fill it with the chicken and vegetables. Carefully fold in the sides and roll up. Add a green salad if you like.
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