Mediterranean Vegetable And Chicken Sandwich Wrap Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Steps:

• Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool.
• Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortilla to seal.

Steps:

• Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.

Steps:

• Spread hummus over the tortilla.
• Place the slices of chicken down the middle of the tortilla so that the ends of each slice overlap.
• Arrange the spinach leaves over the chicken.
• Top with the artichokes and red peppers.
• Fold over the sides of the tortilla and roll up as you would any other wrap.
• Cut in half and serve.

Steps:

• Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
• Cover and chill.
• Whisk together first 6 ingredients.
• Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
• Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
• Seal bags, and chill at least 1 hour, tossing occasionally.
• Remove chicken and vegetables from marinades, discarding marinades.
• Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
• Remove vegetables from grill when done.
• Cool; cut chicken and vegetables into strips.
• Spread tortillas with Avocado Mayonnaise.
• Place chicken and vegetables on tortillas; roll up.
• Cut in half diagonally.