Ingredients
Main Ingredients
- 1 extra large tortilla (or flatbread or lavash bread)
- 5-6 slices cooked chicken breast (about 3 ounces)
- Handful of arugula or spinach
- 2 slices provolone cheese
- 3-4 thin slices of tomato
- 10 kalamata or black olives, sliced
- Sliced red onion
Condiments
- 2 tablespoons DeLallo Roasted Pepper Bruschetta
- 2 tablespoons DeLallo Artichoke Bruschetta
- DeLallo Balsamic glaze, for drizzling
Instructions
- Layer Ingredients: Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, spread a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Next, place the cooked chicken slices overlapping the bruschetta, followed by a strip of arugula, the provolone cheese slices, and then the thin tomato slices. Top this with the artichoke bruschetta, sliced olives, and red onion. Finish by drizzling lightly with balsamic glaze.
- Roll the Wrap: Fold the portion of the tortilla closest to you containing the layering inward, then fold the outer edges on the sides inward as well. Continue to roll tightly to form the wrap. Slice the wrap in half to serve, or cut the halves into smaller pieces to make pinwheels. This wrap can be prepared a day ahead or refrigerated for 2-3 days for convenience.
Notes
- Use flatbread or lavash if you prefer a softer wrap texture.
- Substitute arugula with fresh spinach or mixed greens for variety.
- Ensure chicken is cooked beforehand; rotisserie chicken works well for convenience.
- Adjust the amount of balsamic glaze to taste to balance sweetness and acidity.
- Wrap tightly to prevent fillings from falling out when eating.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: No-Cook
- Cuisine: Italian
- Diet: Halal
