Roasted Red Pepper Chicken Wrap

Directions:

1. Marinate chicken in Italian dressing for 4-24 hours.
2. Grill red pepper and blister skin. Place in baggie, wait 10 minutes, then peel skin.
3. Grill marinated chicken breast.
4. Finely chop red pepper and add 1⁄4 cup to 1 cup mayonnaise. Then mix. Then add 1 tbsp of Cholula® Sauce and 1⁄2 cup shredded parmesan and mix.
5. Warm tortilla on grill.
6. Remove cooked chicken and slice on a bias.
7. Lay out tortilla and spoon roasted red pepper mayo on it. Place shredded Romaine on top of mayo.
8. Add chicken. 
9. Roll tortilla and serve.