Chicken/ veggie wrap, Italian-style. But this healthy Italian Chicken Wrap sandwich has a few secrets up it's tortilla that'll make it so you'll never want a take-it-with-you lunch any other way again. This recipe is brought to you by DeLallo Foods. It seems that lunches are the meal that can make or break your best eating intentions.

Italian-Style Veggie Wraps Recipe photo by Taste of Home. Turn your dinner table into an Italian restaurant with these easy chicken recipes that are perfect for weeknight dinners and entertaining. A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? You can cook Chicken/ veggie wrap, Italian-style using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chicken/ veggie wrap, Italian-style

You need 2 of large tortillas.
You need 75 g of chicken and 75g quorn (for 1 meat and 1 veg wrap).
Prepare 2 tablespoons of roasted capsicum bruschetta.
Prepare of Good handful of spinach leaves.
Prepare 4-6 slices of provolone cheese.
It's 4-6 of thin slices tomato.
Prepare 4 of artichoke heart quarters in oil, chopped.
Prepare 6 of Kalamata olives torn.
It's 1/8 of red onion finely sliced.
Prepare of Balsamic reduction/glaze.
Prepare of Thyme, s&p.

It works like a pencil sharpener, turning veggies into noodles (look for them at kitchen. I have sent this recipe to a number of family members and friends! I have also been talking about it any time I feel it is appropriate to interject peppers and Italian-Style Chicken & Pepper Sauté. I will definitely be making this recipe again.

Chicken/ veggie wrap, Italian-style instructions

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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