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Italian Chicken Wrap

Prep
Cook
Serves 1person
Ingredients
1
extra large tortilla
2
tbsp DeLallo Roasted Pepper Bruschetta
5-6
slices cooked chicken breast about 3 ounces
handful of arugula or spinach
2
slices provolone cheese
3-4
thin slices of tomato
2
tbsp DeLallo Artichoke Bruschetta
10
sliced kalamata or black olives
Sliced red onion
DeLallo Balsamic glaze
Directions
1.
Lay the tortilla 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.
2.
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.

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