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Artichoke Chicken Wrap

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 402kcal

Ingredients

  • Nonstick spray
  • 1/2 lb Chicken breast boneless skinless diced into bitesized pieces
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped small
  • 3 cloves Garlic sliced
  • 1 cup Artichoke hearts halved or chopped
  • 1/2 cup Kalamata olives halved
  • 1 tbsp Butter
  • 1/2 cup Mozzarella cheese shredded
  • 4 Tortilla wraps
  • 2 cups Arugula
  • 8 slices Tomato
  • 2 oz Potato chips
US Customary - Metric

Instructions

  • Preheat a panini style grill. Lightly grease with nonstick spray as needed.
  • Season the chicken with salt and pepper.
  • Heat a non-stick pan over medium heat. Once hot, add the oil, onions, garlic, and chicken. Brown the chicken on all sides. Then add the artichoke and olives. Saute until the chicken reaches an internal temperature of 160 degrees using a thermometer.
  • Then add the butter and season with salt and pepper to taste as needed.
  • Place the cheese on the wrap, layer with arugula, tomato, and the chicken mixture. Fold in the ends and roll up tight.
  • Place the wrap on the panini grill and cook until golden brown on both sides.
    (Alternatively cook on both sides in a nonstick pan on medium heat using nonstick spray as needed)
  • Cut in half and serve with chips.

Nutrition

Calories: 402kcal | Carbohydrates: 32g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1209mg | Potassium: 688mg | Fiber: 5g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 2mg