Mesquite Chicken Panini Wrap

Prep Time 10

Cook Time 20

Servings 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