Italian Chicken Wrap

Let's be real: The last thing you want to do on a hot summer night is turn on your oven or spend hours cooking. Check out this delicious recipe that won't heat the house up when preparing!


  • 1 Extra Large Tortilla

  • 2 tbsp. DeLallo Roasted Pepper Bruschetta

  • 5-6 slices cooked chicken breast, about 3 oz.

  • Handful of arugula or spinach

  • 2 slices of provolone cheese

  • 3-4 thin slices of tomato

  • 2 tbsp. DeLallo Artichoke Bruschetta

  • 10 sliced Kalamata or black olives

  • Sliced red onion

  • Balsamic Glaze


  1. 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.

  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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