Italian Chicken Wrap

  • 27 Mar - 02 Apr, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 1 tortilla flatbread

· 2 tablespoons roasted pepper bruschetta

· 5-6 slices cooked chicken breast

· Handful of arugula or spinach

· 2 slices provolone cheese

· 3-4 slices of tomato

· 2 tablespoons artichoke bruschetta

· 10 black olives

· Sliced red onion

· DeLallo balsamic glaze

Method

Lay the 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 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 or cut the halves into even portions to serve.

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