Italian Chicken Wraps with Chef Albert
- 1 Extra large tortilla
- 2 Tablespoons Roasted Red Pepper, sliced or diced
- 3 to 4 ounces cooked chicken breast
- 15 leaves of arugula or spinach
- 2 slices provolone or a large sprinkle of shredded Italian cheese
- 4 thin slices of tomato
- 10 slices black olives
- 3 thin slices red onion
- Balsamic glaze, to taste
Lay the tortilla on a flat surface. Lay out the roasted red pepper in a line from what will be the ends of your wrap. Follow with the chicken, green leafy vegetables, cheese, tomato, black olives, and onions. At this point, you can add the Balsamic glaze or save the Balsamic glaze for a dip.
Starting with the edge of the tortilla closest to you, fold the tortilla into itself then fold the outer edges inward and roll tightly until you have your wrap. Slice the wrap in half and serve with your favorite chips or side salad.
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