Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken/ veggie wrap, italian-style. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken/ veggie wrap, Italian-style is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chicken/ veggie wrap, Italian-style is something which I have loved my entire life.
Fold in the outer edges of the tortilla wrap and roll to enclose the chicken and veggie filling inside each tortilla wrap. Place the wraps on the hot giddler and close the top to use the griddler as a panini press to grill the wrap on both sides. To serve, place a romaine leaf on each tortilla; top with filling.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken/ veggie wrap, italian-style using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken/ veggie wrap, Italian-style:
- Prepare 2 large tortillas
- Make ready 75 g chicken and 75g quorn (for 1 meat and 1 veg wrap)
- Get 2 tablespoons roasted capsicum bruschetta
- Get Good handful of spinach leaves
- Make ready 4-6 slices provolone cheese
- Get 4-6 thin slices tomato
- Make ready 4 artichoke heart quarters in oil, chopped
- Make ready 6 Kalamata olives torn
- Take 1/8 red onion finely sliced
- Make ready Balsamic reduction/glaze
- Prepare Thyme, s&p
I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!—Jolene Britten, Gig Harbor, Washington.
Steps to make Chicken/ veggie wrap, Italian-style:
- Season the meat/ quorn and fry to brown with the thyme. Season. Allow to cool
- Lay the tortilla out flat and smear a line of bruschetta about 1cm in from your near edge. Layer the meat along the strip, overlapping it. Add the spinach in a layer, then the cheese, then the tomatoes, layering and overlapping as you go. Lastly, the artichokes, olives and onion then drizzle over the balsamic glaze to finish.
- Starting from the edge nearest you, fold the bruschetta and chicken/quorn on to itself, then roll tightly, folding in the ends as you go. Cut in half to make pinwheels, and serve. Can be refrigerated for 2 days.
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