Italian Chicken Wrap
The ultimate comfort food, the Italian Chicken Wrap is a fresh and flavorful dish that's perfect for a quick lunch or dinner. Packed with tender chicken, vibrant vegetables, and delicious spreads, this wrap brings a taste of Italy right to your table. You'll love how easy it is to make and how delightful it is to eat!
Equipment
- Baking Sheet
- Chef's Knife
Ingredients
- 1 large tortilla
- 2 tablespoons DeLallo Roasted Pepper Bruschetta
- 5-6 slices cooked chicken breast about 3 ounces
- 1 handful arugula
- 2 slices provolone cheese
- 3-4 slices tomato
- 2 tablespoons DeLallo Artichoke Bruschetta
- 10 kalamata olives or black olives, sliced
- 1 sliced red onion
- 1 drizzle DeLallo Balsamic glaze
Instructions
- 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 to serve, or cut the halves into even portions to serve as pinwheels.
- Make the day before or refrigerate for 2-3 days.
Notes
- Tip: Most grocery store delis use unleavened lavash flatbread for their wraps, but the lavash is hard to find for us regular folk. Instead, I use an extra large tortilla for these wraps for the best success at rolling without tearing your wrap.