grilled chicken wrap*

Today Sarah and I were making a cheesecake for one of the students' birthday and I had such high hopes for it. I found the recipe online and the picture looked SO good, but the instructions were a little strange I thought. However, I am not an expert of cheesecake, seeing as how my first cheesecake was only a couple weeks ago. But this one said to cook it at 425 for 15 minutes, then 275 for an hour, then turn off the oven and leave the cheesecake in the oven for 2 HOURS. Maybe this is normal, I don't know. I checked on the cheesecake about 1/2 way through cooking it on 275 and it was turning pretty brown. So I turned it down hoping that the browning would stop (yeah right) but I didn't want the middle to be runny. Well-I turned the oven off with 10 minutes to go and still didn't dare open the oven doors because the instructions specifically said DO NOT OPEN OVEN during the 2 hour period. Finally an hour into it I couldn't take it anymore. I needed to see how dark the cheesecake really was, praying it wasn't burnt. Well, it wasn't burnt, but it wasn't the cutest thing ever. But I could save it by shaving off the top. The middle was moist and looked SO delicious, so I decorated it and you would never know it had any flaws. However, I will not be sharing the recipe with you because I will never be using it again, so I am going to save you the trouble. I will be sharing with you the end result though because it really turned out cute!

Cute huh!! As frustrating as it was, I am very happy with how it turned out!

Ok, let's talk grilled chicken wraps. These are hands down my favorite meal that we make as of right now. They are the cutest things ever and I love their presentation. They are kind of a process to make and I just make little stations of everything to put them together, but in the end they are worth the time. The recipe I have is for 25 servings, so just adjust it according to how many wraps you actually need.

Grilled Chicken Wrap
from Dixie Regional Medical Center


25 - 4 oz. chicken breasts
25 10" flour tortillas - I used tomato basil wraps
50 oz. lettuce - you can use romaine, or I used spring mix
25 oz. shredded parmesan cheese

Sundried Tomato Mixture

2 cups sundried tomatoes
1/2 cup minced garlic
1 cup capers

Mix sundried tomato mixture ingredients together and keep cool until ready to use.


1 cup mayo - I used light
1/4 cup sundried tomatoes
1 oz. lemon juice
4 oz. artichoke hearts

Place all Aioli ingredients except mayo into a food processor and puree until a chunky consistency. Put mixture into a separate bowl and add mayo; mix until incorporated.

Directions for Wraps

Grill chicken then set aside. Heat a tortilla on an electric grill for 30 seconds per side (or you can throw one in the microwave for 10 seconds). Spread 1 ounce of Aioli onto tortilla. Slice chicken into 5 strips and place on top of lettuce. Add sundried tomato mixture on top of chicken. Top with cheese and 2 ounces of lettuce.

Then roll like a burrito and cut on a bias (45 degree angle).

These are SO YUMMY!! They would be perfect for a little appetizer at a party or for a light lunch. I like to serve them with my pesto pasta salad, and I normally serve this meal with a slice of lemon cheesecake. Now that is the perfect lunch!!



Michelle O said...
January 25, 2011 at 7:43 AM

Yum! These look like an awesome lunch. Nicely done.

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