Sunday, January 26, 2014

Pesto Chicken Pressed Wraps

Today, I just couldn't decide what I wanted to make for dinner, but I knew it had to be something easy after 5 loads of laundry, my Be Our Guest blog post, and helping my daughter Emma put some finishing touches on her book report.  While checking out The Fresh Market's January issue of Inspirations, I saw that they make hot pressed wraps.  I had a bag of Toufayan Original Gluten Free Wraps in my pantry, and pesto in the freezer, but no meat until my husband mentioned picking up a rotisserie chicken at Costco.  I then had the idea for a pesto chicken wrap, inspired by my Pesto Chicken Pizza.  

I spread homemade pesto on my Toufayan wrap.  You can view my pesto recipe here.  

I then added rotisserie chicken, San Marzano tomatoes, fresh mozzarella, feta, Parmesan, Romano, and a sprinkle of kosher salt.  

It was quite a challenge to lower the top of my panini press without the wrap unfolding.  I pressed the wrap down with a knife, lowered the lid, then pulled the knife out.

I love the idea of cooking wraps in my panini press.  I'm sure you will be seeing more hot pressed wraps recipes in the future!

Pesto Chicken Pressed Wraps


Gluten free wraps
Rotisserie chicken
San Marzano or grape tomatoes -- seeds squeezed out and cut in half
Fresh mozzarella
Romano and/or Parmesan cheese
Kosher salt


Heat up your panini press.  Spread pesto on your wrap before adding chicken, tomatoes, mozzarella, feta, Romano, Parmesan, and a sprinkle of kosher salt.

Carefully place your wrap in a panini press and grill until nicely browned. 

January 27, 2014 Update -- I ate a pesto chicken pressed wrap for lunch today, but used a slice of Boar's Head provolone cheese instead of the fresh mozzarella.  It was just as good as the wrap I made last night!