Italian Chicken Wraps
- 1 Extra Large Tortilla Flatbread or Lavash Bread
- 2 tbsp DeLallo Roasted Pepper Bruschetta
- 5-6 slices Cooked Chicken Breast (about 3 oz)
- Handful Arugula or Spinach
- 2 slices Provolone Cheese
- 3-4 slices Tomato (sliced thin)
- 2 tbsp DeLallo Artichoke Bruschetta
- 10 Kalamata or Black Olives (sliced)
- Sliced Red Onion (to taste)
- DeLallo Balsamic Glaze (to taste)
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 on top, slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta, olives, and sliced red onion, then 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.
