Chicken Provencal Wrap

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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


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.

Chicken Strawberry Wraps

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Chicken Strawberry Wraps


1/2 cup balsamic vinegar

3 tablespoons olive oil

1/4 cup honey

juice and zest from 1 lime

salt and pepper; to taste


1 roasted chicken, skinned and meat shredded

7 oz. soft goat cheese

1/4 cup slated and roasted sunflower seeds

1 lb. strawberries, sliced

5 oz. diced pancetta, cooked crisp and drained

1/2 lb. pencil thin asparagus

Roasted on foil lined baking sheet with a drizzle of olive oil , salt and pepper ; to taste. Bake until tender, Cool. Squeeze lime juice over the top of roasted asparagus.

5 oz. baby spinach

5 green onions, sliced

package of 6 count spinach wraps/tortillas

Combine the dressing ingredients and whisk. Adjust seasoning , if needed.

Place wraps out and divide and spread evenly the goats cheese over the top.

Divide the roasted asparagus among the cheese covered wraps. Divide evenly the baby spinach among the wraps .

In a bowl combine the cooked chicken, cooked pancetta, onions and sunflower seeds; toss. Pour dressing over the top of the chicken mixture and toss until combined. Divide evenly among the wraps. Place the sliced strawberries evenly among the wraps. Roll and wrap in plastic if not serving right away.

Roasted Chicken Wrap with Tabbouleh



1/3 cup chicken stock or more if needed

1/2 cup Bulgar wheat

2 cloves garlic, minced

1/4 cup fresh lemon juice

2 tablespoons olive oil

1/2 cup flat leaf parsley , chopped

1/2 cup scallions, sliced thin

1/4 cup mint, chopped

1/2 cucumber, peeled, seeded and cut into small dice

2 Roma tomatoes , seeded and cut into small dice

salt and pepper, to taste

6 large tortillas

Arugula or spinach

1 1/2 lbs roasted chicken, removed from bone and skin

1/2 cup plain Greek yogurt

1/2 cup feta cheese, crumbled

To prepare the tabbouleh, bring chicken stock to boil. Pour over Bulgar and cover. Allow to set for about 15 minutes until the liquid i absorbed and Bulgar is tender. Add more chicken stock if Bulgar is not tender enough and let rest again. When Bulgar is tender and stock is completely absorbed add the tomatoes, , scallions, mint , parsley and cucumber to Bulgar. Toss until combined. In a small bowl add remaining ingredients and whisk until well combined. Pour over Bulgar mixture , salt and pepper , to taste and toss. Set aside. In a small bowl combine the yogurt and feta and mix well.

Place a softened tortilla down add about 1/2 cup tabbouleh to the center, 2 tablespoons yogurt feta mixture, top with arugula then chicken. Roll up like a burrito and wrap in parchment, refrigerate.

This may also be served warm leaving out the arugula.