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Italian Chicken Wrap

Italian Chicken Wrap

Name: Italian Chicken Wrap
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 1 extra large tortilla, flatbread or lavash bread; 2 tablespoons DeLallo Roasted Pepper Bruschetta; 5-6 slices cooked chicken breast (about 3 ounces); Handful of arugula or spinach; 2 slices provolone cheese; 3-4 thin slices of tomato; 2 tablespoons DeLallo Artichoke Bruschetta; 1 (7-ounce) package DeLallo Jumbo Pitted Calamata Olives, sliced; Sliced red onion; DeLallo Modenacrem Balsamic Glaze

This Italian Chicken Wrap is a healthy, easy to make lunch option packed full of flavor.

Prep Time

15min
Cook Time

0min
Total Time

15min
Serving Size

1

Category Title Sandwiches
Cuisine Type Italian
Level Simple

Recipe By: Heidi Larsen @foodiecrush

Ingredients

1 extra large tortilla, flatbread or lavash bread
2 tablespoons DeLallo Roasted Pepper Bruschetta
5-6 slices cooked chicken breast (about 3 ounces)
Handful of arugula or spinach
2 slices provolone cheese
3-4 thin slices of tomato
2 tablespoons DeLallo Artichoke Bruschetta
1 (7-ounce) package DeLallo Jumbo Pitted Calamata Olives, sliced
Sliced red onion
DeLallo Modenacrem Balsamic Glaze

Directions

Lay the tortilla or 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 the 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 in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.