Lily’s Chicken Wrap Recipe

Richard Callamaras from Bonefish Grill in Camp Hill stopped by Fox43 to show us how to make chicken wraps.

For more information: www.bonefishgrill.com

Lily’s Chicken Wrap

Ingredients                                                                        Amount

Sandwich wrap – your choice                                     1 each

Pesto – your choice                                                        As desired, this is your spread

Goat Cheese                                                                      2-4 oz, as desired

Chicken Breast                                                                  5-8 oz

Fresh Spinach Leaves                                                     2.5 cups

Chicken Spice/Seasoning                                             2 oz

To Prepare:

1. Season your chicken breast with your preferred chicken spice or seasoning, and then grill over an open flame.
2. Remove from the grill, and let cool, while you are preparing your wrap.
3. Lay your wrap vertically on the countertop and spread your pesto across the inside of the wrap as desired.
4. Then, lay your fresh spinach leaves and crumbled goat cheese evenly across the wrap.
5. Take your chicken breast and slice it lengthwise 6-8 times depending upon the size.
6. Lay your chicken breast slices across the wrap as evenly as possible.
7. Slowly roll the wrap from bottom to top, applying even pressure.

At this point you can refrigerate these until you are ready to serve, or you can go ahead and serve.

To Serve:

1. Get a saute pan hot and coat with a small amount of olive oil.
2. Brown the wrap approximately 1-2 minutes on each side.
3. Transfer your heated wrap to cutting board and cut in half. Then cut each half on a bias cut for a great presentation.
4. Stand the cut wrap pieces up & secure with 2 wooden bamboo skewers inserted in to each end.
5. Serve with any side you deem appropriate.

Helpful Hints/Tips:

• Choose multiple kinds of sandwich wraps for a big party so that guests can see lots of variety. We would suggest sourdough, wheat, spinach, sun-dried tomato for best results.
• You can prepare lots of these at least one day in advance and then just finish them the following day before a great party, or a great lunch for friends and family through the holidays.
• For the Pesto, we use a tomato and artichoke pesto, but you may find your favorite combination, or substitute flavored hummus if you would like a different feel and texture.