Caprese Wraps with Chicken

By cacelias

Super fast, hearty sandwiches! The wonderful Caprese Salad made into a sandwich. Easy to make vegetarian as well. Simply omit the chicken.

Recipe from Cooking Light Magazine, May 2010

Calories 328; Fat 15.9g (sat 4.5g, mono 6.2g, poly 2.7g); Protein 30.3g; Carb 22g; Fiber 9.5g; Chol 61mg; Iron 2.9g; Sodium 573 mg; Calc 180mg

Ingredients

• 2 tablespoons olive oil
• 2 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups pre-chopped hearts of romaine lettuce
• 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
• 3/4 cup (3 ounces) fresh mozzarella cheese, chopped
• 1/2 cup fresh basil leaves, torn
• 1 pint cherry tomatoes, quartered
• 4 (2.8 ounce) multi-grain flatbreads (such as Flatout)
• 1 large garlic clove, halved

Preparation

Step 1

Combine the first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.

Heat flatbread in a microwave for a few minutes.

Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.