Antipasti Italian Chicken Wrap Recipe
Prep Time:
10 minutes
Cook Time:
12 minutes
Servings:
2 Servings
Ingredients
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili flakes
  • salt, to taste
  • pepper, to taste
  • 1 boneless, skinless chicken breast, sliced to form 2-3 fillets
  • 1 tablespoon olive oil
  • 2 large flour tortilla wraps
  • ¼ cup pesto sauce
  • ½ cup roasted red peppers, sliced
  • ½ cup artichoke hearts, chopped
  • ¼ cup black olives, pitted
  • ½ cup arugula
  • ½ cup shredded mozzarella cheese
Directions
  1. Mix oregano, garlic powder, chili flakes, salt, and pepper together on a shallow plate.
  2. Coat the chicken breasts with the spice mixture.
  3. Heat a cast-iron grill pan to medium-high heat and drizzle with olive oil.
  4. Cook chicken for 6-7 minutes on each side, or until fully cooked through and a meat thermometer measures an internal temperature of 165 F.
  5. Rest the chicken for 5 minutes, then slice.
  6. Spread half the pesto on each wrap.
  7. Top with arugula, roasted red peppers, artichoke hearts, olives, chicken, and mozzarella.
  8. Roll wraps tightly, folding in the sides as you roll.
  9. In the same grill pan, cook wraps on medium heat until browned on both sides, about 5 minutes per side.
  10. Slice wraps in half diagonally.
  11. Serve hot, optionally with balsamic glaze on the side.