Ingredients
- 1 lb Chicken breast boneless skinless
- 4 oz Sun dried tomatoes
- 6 leaves Fresh basil whole
- 1 clove Garlic
- 3 tbsp Extra-virgin olive oil
- 4 Tortilla wraps
- 12 slices Tomato
- 4 oz Arugula
- 4 oz Provolone cheese sliced
- 4 oz Potato chips
- 4 Pickles halved
Instructions
- Season both sides of the chicken with salt and pepper.
- Using a grill or grill pan on medium heat, cook the chicken about 5 - 7 minutes on both sides until it is no longer pink inside and reaches an internal temperature of 160 degrees. (Alternatively, you can butterfly the chicken so it cooks more evenly or mark the chicken on a grill or grill pan and cook it the rest of the way in a 350 degree oven).
- In a blender or food processor add the sun dried tomatoes, basil, garlic, and oil. Blend until smooth.
- Slice the chicken breast.
- Spread the sun dried tomato pesto onto the wrap. Layer with tomato seasoned with salt and pepper, arugula, chicken, and provolone cheese. Fold in the ends and roll-up. Cut in half and serve with chips and pickles.
Nutrition
Calories: 669kcal | Carbohydrates: 52g | Protein: 41g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 1373mg | Potassium: 2298mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2037IU | Vitamin C: 34mg | Calcium: 371mg | Iron: 6mg
Chicken Provolone Wrap
Ingredients
- 1 lb Chicken breast boneless skinless
- 4 oz Sun dried tomatoes
- 6 leaves Fresh basil whole
- 1 clove Garlic
- 3 tbsp Extra-virgin olive oil
- 4 Tortilla wraps
- 12 slices Tomato
- 4 oz Arugula
- 4 oz Provolone cheese sliced
- 4 oz Potato chips
- 4 Pickles halved
Instructions
- Season both sides of the chicken with salt and pepper.
- Using a grill or grill pan on medium heat, cook the chicken about 5 - 7 minutes on both sides until it is no longer pink inside and reaches an internal temperature of 160 degrees. (Alternatively, you can butterfly the chicken so it cooks more evenly or mark the chicken on a grill or grill pan and cook it the rest of the way in a 350 degree oven).
- In a blender or food processor add the sun dried tomatoes, basil, garlic, and oil. Blend until smooth.
- Slice the chicken breast.
- Spread the sun dried tomato pesto onto the wrap. Layer with tomato seasoned with salt and pepper, arugula, chicken, and provolone cheese. Fold in the ends and roll-up. Cut in half and serve with chips and pickles.
Nutrition
Calories: 669kcalCarbohydrates: 52gProtein: 41gFat: 35gSaturated Fat: 9gCholesterol: 92mgSodium: 1373mgPotassium: 2298mgFiber: 8gSugar: 16gVitamin A: 2037IUVitamin C: 34mgCalcium: 371mgIron: 6mg
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