Sun-dried Tomato Chicken Wrap

3
Total Time
0 min
Serves
1
Difficulty
Easy
Swap out your usual sandwich for this Sun-dried Tomato Chicken Wrap! This recipe is packed with flavor; from the saltiness of the capers to the crunch of the spinach, it's far from your average lunch. It also has Italian undertones from the dried oregano, which add an extra bit of excitement! Get started on this recipe for one by baking the zucchini, then cover chicken breasts with the sun-dried tomato tapenade. The rest of your prep time will be used to assemble the wrap.

Ingredients

cooking spray

5 spray(s)

uncooked zucchini

½ medium, cut into 1/2” wedges lengthwise

black pepper

1 pinch, to taste

lemon(s)

½ item(s), juiced, divided

dried oregano

½ tsp

cooked skinless boneless chicken breast(s)

6 oz, sliced

sundried tomato tapenade

2 Tbsp

Flatout Flatbread Light original flatbread

1 item(s)

capers

1 tsp

fresh spinach

½ cup(s)

Instructions

  1. Preheat oven to 425° F.
  2. Coat a nonstick cookie sheet with cooking spray. Place zucchini wedges on sheet, season with pepper, squeeze with juice from ¼ lemon, and sprinkle with dried oregano.
  3. Bake for 10-20 minutes until fork tender, then let cool.
  4. In a small bowl, combine chicken with tapenade; mix until chicken is well coated.
  5. To assemble wrap, arrange chicken on flatbread; then top with zucchini, capers, greens, and remaining lemon juice.
  6. Roll up flatbread beginning at the rounded end, and cut in half.

Notes

Source: www.flatoutbread.com

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