I could go on and on about how delicious this wrap is, but I know how annoying long recipe blog posts are. Every time I come across one I just think, “get to the recipe already!” Maybe that’s just me, ha.
But seriously... I’ve been obsessed with these wraps, coming up with all kinds of concoctions. Each time they get better, so this one is by far my favorite.
I’ve tried pre-cooking chicken breasts in the oven the night before but the chicken often ends up pretty dry. So this week I thought I would try something different and get some carved chicken in the lunch meat section (Carving Board Rotisserie Seasoned Chicken Breast, to be exact).
And this is how it turned out! *not pictured: my mouth watering over the juicy deliciousness
Joseph’s Lavash Flatbread, 1
Carved chicken, about 3-4 oz
Pepperjack Laughing Cow Cheese, 1
Shredded cheese, about 1/4 cup or so (I used half sharp cheddar and half habenero)
Baby spinach and spring mix, about 1/4 cup or less
Jarred roasted red pepper slices, about 1/4 cup or so
Optional for side:
Plug in and spray panini grill with coconut oil cooking soray
Layer ingredients on the wrap in order
Fold the long sides of the wrap over so they’re touching each other
Flip the wrap over and place on the panini grill so that the folded sides are down and the flat side of the wrap is up
Grill for 2-3 minutes depending on how brown you want it
Enjoy with avocado and the world’s best sauce mentioned above!
PS- Here’s a picture of the carved chicken I used. I’ve never really bought this stuff before but it’s pretty good!
And here is the magical sauce I was talking about: