Italian Chicken Wrap
Most grocery store delis use unleavened lavash flatbread for their wraps, but lavash is hard to find. Instead, I use an extra-large tortilla for these wraps for the best success at rolling without tearing your wrap.
Most grocery store delis use unleavened lavash flatbread for their wraps, but lavash is hard to find. Instead, I use an extra-large tortilla for these wraps for the best success at rolling without tearing your wrap.
- 2 slices provolone cheese
- sliced red onion
- 1 large tortilla (flatbread or lavash bread)
- 2 tablespoons delallo roasted pepper bruschetta
- 5-6 slices cooked chicken breast (about 3 ounces)
- handful of arugula or spinach
- 3-4 thin slices of tomato
- 2 tablespoons delallo artichoke bruschetta
- 10 sliced kalamata or black olives
- delallo balsamic glaze
- Carbohydrate 8.6704 g
- Cholesterol 38.64 mg
- Fat 14.9872 g
- Fiber 1.36000003814697 g
- Protein 15.2048 g
- Saturated Fat 9.59728 g
- Serving Size 1 1 wrap sandwich (136g)
- Sodium 493.76 mg
- Sugar 7.31039996185303 g
- Trans Fat 0.795199999999999 g
- Calories 229 calories
Step-by-step
- 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.
- 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.
My Go-To Lunch: The Italian Chicken Wrap
As a busy working mom, finding quick and delicious lunches is a constant challenge. Sandwiches can get boring, salads can be messy, and let's be honest, sometimes you just need something a little more exciting. That’s where my Italian Chicken Wrap comes in. It's not just a wrap; it's a flavor explosion in every bite, and it's surprisingly easy to make – even on a hectic weekday morning.
The secret to this wrap isn’t some fancy ingredient; it’s the careful layering of flavors and textures. The slightly sweet and smoky roasted red pepper bruschetta provides a vibrant base, perfectly complemented by the savory chicken breast. Arugula adds a peppery kick, while the creamy provolone cheese melts beautifully into the warm wrap. The artichoke bruschetta brings another layer of depth, and the salty olives and tangy red onion cut through the richness. A drizzle of balsamic glaze finishes it all off, adding a touch of sweetness and acidity that perfectly balances the entire experience.
What I love most about this recipe is its versatility. You can easily adjust the ingredients to your liking. Feel free to substitute spinach for arugula, or use a different type of cheese if you prefer. If you’re not a fan of olives, you can leave them out entirely. The beauty of this recipe lies in its adaptability; it's a blank canvas for your culinary creativity.
The best part? This wrap is incredibly portable. It's perfect for taking to work, packing for a picnic, or even enjoying on a busy day at the park with the kids. The ingredients hold up beautifully, and the flavors actually seem to meld together even more deliciously the next day. It's the type of lunch that makes you look forward to midday break.
Beyond its convenience, the Italian Chicken Wrap is also a surprisingly nutritious meal. It’s packed with protein from the chicken, fiber from the vegetables, and healthy fats from the cheese. It’s a satisfying and balanced lunch that keeps me energized throughout the afternoon, allowing me to power through my to-do list without the dreaded afternoon slump.
So, next time you're looking for a lunch that's both quick and delicious, give my Italian Chicken Wrap a try. It's become a staple in our household, a go-to recipe that I know will always satisfy my cravings for something tasty and fulfilling. It's more than just a wrap; it's a testament to the joy of simple, well-executed cooking, a reminder that even amidst the chaos of everyday life, a delicious and satisfying meal can be just a few minutes away.
The process of making this wrap is incredibly straightforward, even for beginners. It’s the kind of recipe that you can teach your kids, making it a fun and engaging activity for the whole family. The satisfaction of creating something so delicious and visually appealing is truly rewarding, and the compliments you’ll receive are just an added bonus.
But it's not just the ease of preparation that makes this wrap so special. It's the experience. The aroma of the roasted peppers and balsamic vinegar wafting through the kitchen as you assemble your wrap is pure culinary bliss. And the satisfaction of taking that first bite, feeling the satisfying crunch and experiencing the explosion of flavors – well, that's something you just have to experience for yourself.
I encourage you to experiment with different variations of this recipe. Add some sun-dried tomatoes, try different types of cheese, or even incorporate some roasted vegetables. The possibilities are endless! The key is to have fun with it, to let your creativity guide you, and to enjoy the process of creating something delicious and satisfying. And trust me, this Italian Chicken Wrap won't disappoint.
So, go ahead and give it a try. I'm confident that this simple yet elegant recipe will become a regular part of your lunch routine. It's a culinary hug in a wrap, a reminder that even the simplest things in life can be incredibly delicious and satisfying.
