Italian Chicken Wrap

AuthorGeo FoodsCategory

Ingredients

  1 tortilla flatbread
  2 tablespoons roasted pepper bruschetta
  5-6 slices cooked chicken breast
  Handful of arugula or spinach
  2 slices provolone cheese
  3-4 slices of tomato
  2 tablespoons artichoke bruschetta
  10 black olives
  Sliced red onion
  DeLallo balsamic glaze

Preparation

1

Lay the flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about ½ inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze. Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap or cut the halves into even portions to serve.

Related Recipes

Ingredients

  1 tortilla flatbread
  2 tablespoons roasted pepper bruschetta
  5-6 slices cooked chicken breast
  Handful of arugula or spinach
  2 slices provolone cheese
  3-4 slices of tomato
  2 tablespoons artichoke bruschetta
  10 black olives
  Sliced red onion
  DeLallo balsamic glaze

Directions

1

Lay the flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about ½ inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze. Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap or cut the halves into even portions to serve.

Italian Chicken Wrap

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