* Italian Chicken Wrap
Maria & Ricardo's White Flour Tortillas, 12pk THUMBNAIL
In Stock
$7.99
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Mt. Vikos Red Pepper and Feta Spread, 7.7oz. THUMBNAIL
In Stock
$7.99
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GROW Herb Grilled Chicken Breast, 8 oz. THUMBNAIL
In Stock
$6.49
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Organic Girl Baby Arugula, 5oz THUMBNAIL
In Stock
$4.99 $2.99
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Organic Girl Baby Spinach, 5oz THUMBNAIL
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$4.99
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Organic Girl Baby Spinach & Arugula, 5oz THUMBNAIL
In Stock
$4.99
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Organic Vine Ripe Tomato, 1lb. Bag THUMBNAIL
In Stock
$2.89
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Cucina & Amore Artichoke Pesto, 7.9 oz THUMBNAIL
In Stock
$4.99
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Krinos Pitted Kalamata Olives, 8oz. THUMBNAIL
In Stock
$4.99
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Organic Red Onion, ea. THUMBNAIL
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$0.99
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Spectrum Organic Balsamic Vinegar of Modena, 16.9oz. THUMBNAIL
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$8.49
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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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