Mediterranean Chicken Wrap


  • 1 whole-wheat wrap, 10 inches
  • Coarse salt and ground pepper
  • 1 chicken cutlet (3 ounces)
  • ¼ cup mixed baby greens
  • ½ small tomato, thinly sliced
  • 2 cans artichoke hearts, squeezed dry and thinly sliced
  • 1 tablespoon olive tapenade

1. Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool. 2. Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortil...

View full recipe at SpringPad


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