Chicken Provencal Wrap
Package of Tomato Basil Wraps; set aside
6 cups shredded cooked chicken
1 red onion, cut in half and sliced into rings
1 Tablespoon butter
1 Tablespoon olive oil
1/2 cup sun dried tomatoes, chopped
one 15 oz. can/jar of water packed quartered artichoke hearts, drained
3 Roma tomatoes, diced
2 tablespoon capers, drained
6 large basil leaves, chiffonade
Dressing:
1/4 cup balsamic vinegsr
1/2 teaspoon red pepper flakes
1 Roma tomato, diced
2 green onions, sliced
1 clove garlic, minced
1 tablespoon capers, drained
3 large basil leaves, chiffonade
1/4 cup olive oil
1/2 cup canola oil
salt and pepper; to taste
Hearty Greens
Caramelize the red onion in the 1 tablespoon of olive oil and 1 tablespoon of butter. Place cooled caramelized onions in a large bowl. Add the remaining ingredients and toss.
Line the center of the wrap with hearty greens and add some of the filling; wrap.