Back to work lunchbox meal – Italian chicken wrap
Get a health kick from this tasty treat
Servings: 1
Ingredients
1 extra large tortilla flatbread or lavash bread
2 tablespoons roasted pepper bruschetta
5-6 slices cooked chicken breast
A handful of arugula or spinach
2 slices provolone cheese
3-4 thin slices of tomato
2 tablespoons artichoke bruschetta
10 sliced kalamata or black olives
Sliced red onion
Method
Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 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 serve or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
Recipe credit: DeLallo Foods
Keep Updated
Sign up to receive HLN straight to your inbox, for free, twice a week.