Chicken Fajitas With Cilantro-Walnut Pesto

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin (1 1/2 pounds)
• 2 yellow bell peppers, thinly sliced crosswise
• 1 tablespoon Ancho Chili Dry Rub or a mix of salt, ground pepper & chili powder
• 4 teaspoons Cilantro-Walnut Pesto
• Sea salt
• freshly ground black pepper
• 2 tablespoons Tantillo California Extra Virgin Olive Oil
• 6 slices Bermuda onion
• Four 8-inch whole wheat flour tortillas, warmed
• 2 red bell peppers, thinly sliced crosswise
• 1 lime, cut into 4 wedges
• 1/2 cup packed cilantro leaves
• 1 teaspoon chili garlic paste, or Thai chili paste
• 1/2 cup packed basil leaves
• 1/2 cup walnut pieces, lightly toasted in a 350°F oven for 5 minutes
• 2 teaspoons honey
• 1 teaspoon freshly squeezed lemon juice
• 1/4 cup Tantillo Balsamic Vinegar
• 1 teaspoon minced garlic
• 1 teaspoon Tantillo California Garlic Extra Virgin Olive Oil
• 11/4 teaspoon sea saltFreshly ground black pepper