Italian Chicken Wrap

This Italian chicken wrap is stuffed with the most flavorful ingredients like roasted red peppers, arugula, kalamata olives, tomatoes, and provolone cheese, and is such a delicious, easy lunch.

This recipe is brought to you by DeLallo Foods

It seems that lunches are the meal that can make or break your best eating intentions.

I know you know what I’m talking about. And I know that if you’ve said it to yourself once, you’ve said it 4053 times.

“This week I’m totally taking my lunch every day.”

But then it’s the night before and you’re too tired to pull a lunch together, or your morning is in a frenzy, or your delicate ingredients have all gone bad.

And then there you are. Once again, your intentions are dashed, leaving you staring emptily at the vending machine or forking over $13.84 for a lame something or another that really is just not that good. And worse, that marginal lunch is both taking away from your budget’s bottom line while adding too many calories to your very own bottom that soon won’t fit into your jeans if you keep this up young lady. (oops, did I say that out loud?)

But this easy Italian chicken wrap lunch is different. And here’s why.

How to Roll a Wrap Sandwich

Wrap sandwiches, aka pinwheel sandwiches, are by design a healthy delivery system for lunch.

• They typically call for sturdy ingredients making them perfect for make-ahead meal prep.
• They keep well so can be made ahead and refrigerated for later. I’ve eaten them 3 days later and they’re still good, although they do taste best the day they’re made.
• They can be scaled to size (make them for a party!) and are easily transported.
• They’re relatively mess-free thanks to the roll-ed up ingredients inside.
• Basically, everybody loves ’em.

A few tips to make a successful wrap:

• Choose an extra large tortilla for your base or a piece of soft lavash bread (the Mediterranean style of tortillas) if you can find it. If you’re cutting the wrap into pinwheels, fold in the sides after the first roll like you would with a burrito so the ends sit evenly when placed cut side up.
• Thinly slice your ingredients so they aren’t too bulky and roll easily.
• Layer the ingredients next to one another rather than on top of another so they’re evenly distributed. I tend to put my firmest and bulkiest ingredients (like the chicken) nearest the side I’m rolling first so it doesn’t squeeze out the edges or sides. And remember to leave the edge of your tortilla bare for the best rolling instead of squishing.

see more: 31 Healthy Lunches to Make Now

Get a Head Start with Meal Prep Chicken

This sandwich calls for one of my weekly meal prep standards, and that’s preparing a few boneless chicken breasts to turn into something new all though the week. Here’s a few ways to make your meal prep chicken:

• The Best Baked Chicken Breasts
• The Best Grilled Chicken Recipe
• Oven Roasted Chicken with Lemon Rosemary Garlic Butter
• The Best Greek Chicken Breasts
• Slow Cooker Whole Chicken

Simply slice it or shred it and use it in all sorts of recipes.

see more: 25 Super Healthy Bowl Recipes

This Wrap’s Flavor Builders

As mentioned above, wraps don’t need a whole lot of ingredients, but those that are swirled inside should always be really good ingredients.

My tastes tend to lean toward the Mediterranean side so instead of mayo or mustard to add tang to my wrap, I use jarred DeLallo Bruschetta to keep the Italian flavors flowing in the most healthful of ways.

see more: 30 Days of Healthier Salads That Make a Meal

DeLallo offers several Italian bruschetta flavors and the Roasted Red Pepper Bruschetta and the Artichoke Bruschetta both make appearances here. They add just the right amount of oil and loads of flavor.

Plus, they’re easy to pull straight from your pantry and keep in the fridge for a long while.

To add just one more layer of flavor I drizzled a bit of DeLallo’s signature balsamic glaze over the arugula and veggies. It’s an added drizzly touch I always crave and so easy to keep in the fridge for using anytime.

And while you may not be an onion lover, I’m telling you now, don’t skip the red onion. Combined with the olives and bruschetta, it’s what delivers the signature Italian flavors.

10 More Easy Sandwich and Wrap Lunch Recipes to Eat On the Go

• Avocado Caprese Wrap
• Avocado and Greek Yogurt Chicken Salad
• Chicken Club Lettuce Wrap Sandwich
• Curried Egg Salad Sandwich Recipe
• Hummus Veggie Wrap
• Avocado Toast with Tomato and Hard Boiled Egg
• Thai Turkey Lunch Wrap
• Caprese Sandwich with Arugula and Olive Spread
• Skinny Buffalo Chicken Wrap
• Chicken and Mango Rainbow Veggie Wraps

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.71 from 55 votes

Italian Chicken Wrap

This Italian chicken wrap is stuffed with the most flavorful ingredients like roasted red peppers, arugula, kalamata olives, tomatoes, and provolone cheese, and is such a delicious, easy lunch.

Print SaveSaved!

Course Sandwich

Cuisine Italian

Keyword Italian chicken wrap

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 wrap sandwich

Calories 394kcal

Ingredients 

1x2x3x

• 1 extra large tortilla , flatbread or lavash bread
• 2 tablespoons DeLallo Roasted Pepper Bruschetta
• 5-6 slices cooked chicken breast , about 3 ounces
• Handful of arugula or spinach
• 2 slices provolone cheese
• 3-4 thin slices of tomato
• 2 tablespoons DeLallo Artichoke Bruschetta
• 10 kalamata or black olives , sliced
• Sliced red onion
• DeLallo Balsamic glaze

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Instructions

• Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about ½ inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze.
• Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.

Notes

Most grocery store delis use unleavened lavash flatbread for their wraps, but the lavash is hard to find for us regular folk. Instead, I use an extra large tortilla for these wraps for the best success at rolling without tearing your wrap.

Nutrition

Calories: 394kcal | Carbohydrates: 35g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 1700mg | Potassium: 1046mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4016IU | Vitamin C: 71mg | Calcium: 396mg | Iron: 3mg

More Italian-Style Recipes You’ll Want to Make Now

• How to Create the Ultimate Italian Salad Platter
• 30-Minute Caprese Chicken Recipe
• Pesto and Garlic Shrimp Bruschetta Recipe
• Italian Chopped Salad with Marinated Chickpeas
• How to Make an Awesome Antipasto Salad Platter
• Truffled Mushroom Pizza
• Baked Sausage and Cheese Rigatoni

This post is in partnership with DeLallo. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.