Mesquite Chicken Panini Wrap

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 504kcal

Ingredients

  • Nonstick spray
  • 3/4 lb Chicken breast boneless skinless sliced
  • 1 tbsp Mesquite seasoning
  • 1 tbsp Extra-virgin olive oil
  • 3/4 cup Chicken broth
  • 4 Tortilla wraps
  • 2 tbsp Mayonnaise
  • 8 slices Provolone cheese sliced
  • 2 cups Spring mix
  • 12 slices Tomato
  • 2 oz Potato chips
  • 4 Pickle spears
US Customary - Metric

Instructions

  • Preheat a panini style grill. Lightly grease with nonstick spray.
    (Alternatively use a nonstick pan on medium heat with a lid).
  • Season the chicken well with mesquite seasoning, salt, and pepper.
  • Preheat a nonstick pan on medium heat. Once hot, add in the oil, then add the chicken. Saute to get it nicely browned. Add in the broth and bring to a simmer until the chicken is cooked through and no longer pink inside. Remove the chicken with a slotted spoon, reserve the leftover liquid. Brush both sides of the tortilla with the reserved liquid.
  • Spread the mayo on the tortilla and layer with cheese, spring mix, chicken, and tomato. Drizzle any remaining liquid from the pan over the ingredients. Fold in the ends and roll up tightly.
  • Cook on the panini grill until golden brown and the cheese is melted.
  • Cut in half and serve with chips and pickle.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 504kcal | Carbohydrates: 29g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1489mg | Potassium: 969mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1386IU | Vitamin C: 23mg | Calcium: 368mg | Iron: 2mg

Mesquite Chicken Panini Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 504 kcal

Ingredients
 
 

  • Nonstick spray
  • 3/4 lb Chicken breast boneless skinless sliced
  • 1 tbsp Mesquite seasoning
  • 1 tbsp Extra-virgin olive oil
  • 3/4 cup Chicken broth
  • 4 Tortilla wraps
  • 2 tbsp Mayonnaise
  • 8 slices Provolone cheese sliced
  • 2 cups Spring mix
  • 12 slices Tomato
  • 2 oz Potato chips
  • 4 Pickle spears

Instructions
 

  • Preheat a panini style grill. Lightly grease with nonstick spray.
    (Alternatively use a nonstick pan on medium heat with a lid).
  • Season the chicken well with mesquite seasoning, salt, and pepper.
  • Preheat a nonstick pan on medium heat. Once hot, add in the oil, then add the chicken. Saute to get it nicely browned. Add in the broth and bring to a simmer until the chicken is cooked through and no longer pink inside. Remove the chicken with a slotted spoon, reserve the leftover liquid. Brush both sides of the tortilla with the reserved liquid.
  • Spread the mayo on the tortilla and layer with cheese, spring mix, chicken, and tomato. Drizzle any remaining liquid from the pan over the ingredients. Fold in the ends and roll up tightly.
  • Cook on the panini grill until golden brown and the cheese is melted.
  • Cut in half and serve with chips and pickle.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 504kcalCarbohydrates: 29gProtein: 33gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 84mgSodium: 1489mgPotassium: 969mgFiber: 3gSugar: 5gVitamin A: 1386IUVitamin C: 23mgCalcium: 368mgIron: 2mg
Tried this recipe?Let us know how it was!