Italian Chicken Wrap
Servings: 1 wrap
sandwich
- ·
1 extra
large tortilla
- ·
2 tablespoons Mt.
Vikos Red Pepper & Feta Spread
- ·
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 Cucina
& Amore Artichoke Pesto
- ·
10 sliced
kalamata or black olives
- ·
Sliced red
onion
- ·
Good Balsamic
vinegar
1.
Lay
the tortilla on a flat surface. Starting on the edge closest to you, layer a
stripe of red pepper spread about 1/2 inch inside the outer edge. Place the chicken
slightly overlapping the spread, then add a strip of arugula, then the
provolone cheese and the tomato. Top with the artichoke pesto then the olives
and sliced red onion and drizzle lightly with the balsamic.
2.
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
serve, or cut the halves into even portions to serve as pinwheels. Make the day
before or refrigerate for 2-3 days. (Adapted from FoodieCrush)
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