Italian Chicken Wrap
User Reviews
4.7
Italian Chicken Wrap
Description
In the Italian Chicken Wrap, a large tortilla or lavash-style flatbread serves as a sturdy base to hold a variety of flavorful fillings. Roasted red pepper and artichoke bruschetta provide a tangy, vegetable-forward spread that complements the tender slices of cooked chicken breast. Provolone cheese adds mild creaminess while fresh arugula and tomato bring freshness and slight peppery notes. Kalamata olives and thinly sliced red onions contribute briny depth and sharpness. The wrap is assembled by layering these ingredients in stripes, then tightly rolled and served sliced or whole.
This wrap offers a balance of textures from soft bread to crisp vegetables and a harmonious blend of Mediterranean-inspired tastes. The inclusion of balsamic glaze adds subtle sweetness and acidity, rounding out the savory elements. It is suitable to prepare in advance and keep refrigerated for a few days, making it convenient for meal prep or packed lunches.
The wrap can be served as a main lunch or light dinner and also sliced into smaller pieces for finger food at gatherings. Using an extra-large tortilla helps prevent tearing when rolling, and this technique ensures the wrap holds its shape well without falling apart during eating.
Ingredients
- 1 tortilla flatbread or lavash bread, extra large
- 2 tablespoons roasted pepper bruschetta DeLallo brand
- 5-6 lices chicken breast about 3 ounces, cooked
- arugula handful, or spinach
- 2 lices provolone cheese
- 3-4 tomato thin slices
- 2 tablespoons artichoke bruschetta DeLallo brand
- 10 kalamata olives sliced, or black olives
- red onion sliced
- balsamic glaze brand DeLallo
Instructions
- Lay the tortilla or 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 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 server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
Notes
- Use an extra-large tortilla or lavash flatbread to prevent tearing when rolling the wrap.
- The wrap can be made a day ahead and refrigerated for up to 2-3 days.
- Slicing into pinwheels is suitable for serving as an appetizer or party snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1wrap sandwich
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 1700mg | 71% |
| Potassium | 1046mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 4016IU | 80% |
| Vitamin C | 71mg | 79% |
| Calcium | 396mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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