Mr. Max and I have been on a wrap kick lately, this kind of lighter meal is just perfect for the summer. At our weekly grocery trip routine, I grabbed a package of lavash bread and set out to make daily wraps for the week, with this one loosely based on the beloved Caprese salad. I love to get a whole rotisserie chicken and shred it on Sunday, using the shreds for wraps and salads all week. Instead of basil, I used spinach leaves to add the green also giving it a more nutritious and full base. Does anyone else ever have the problem when you bite into a sandwich or wrap and the whole tomato slice slides out with that one bite? This is why I chop the tomato up into small bite-size chunks to avert that issue. Lunch or dinner, this dish is a winner :-)
Nutritional facts can be found here; one wrap is 7 WW points. If the chicken is already shredded, this takes all of 8 minutes to make.
Recipe yields 1 wrap
- 1 piece lavash or whole wheat tortilla
- 1/2 cup fresh baby spinach leaves
- 1/4 cup chicken, shredded
- 1-2 tbsp. part-skim mozzarella cheese (depends how much cheese you want to add)
- 2 tbsp. tomato, diced
- 2 tsp. olive oil
- 1 tsp. balsamic vinegar
- Italian seasoning
- Balsamic glaze or vinegar
For the best wrap technique, leave about an inch from both ends and begin to layer the filling 2 inches into the wrap. Layer the lavash as follows: spinach, tomatoes, chicken, cheese. Take the balsamic glaze and drizzle a light layer across the top. To wrap, fold the ends inward and try to tightly roll, starting with the end where the filling is. Set seam side down. Cut in half on a diagonal bias and enjoy!