Tuesday, October 9, 2012

Chicken & Mushroom Wraps with Tomato-Basil Spread

Since my local Hy-Vee started selling Sandwich Petals, I seriously cannot get enough of my favorite sandwich wraps into the menu. If you cannot find them at your grocery store, Sandwich Petals can be ordered online with free shipping. We have been enjoying them and getting a lot of use out of our panini press.

These wraps are stuffed with savory chicken, mushrooms, and cheese with a creamy tomato-basil spread. You can either press yours in a grill press or not. Either way, it is a quick and delicious weeknight meal.

Chicken & Mushroom Wraps with Tomato-Basil Spread

4 sandwich wraps (such as Flat Out or for a gluten-free option Sandwich Petals)
1 cup chopped cooked chicken breast
4 oz. sliced mushrooms
1 cup shredded 2% mozzarella cheese
2 tablespoons mayonnaise (I used Hellman's olive oil blend)
1-2 roasted roma tomatoes
1/4 cup chopped fresh basil
1 clove garlic, pressed or finely minced

Place the mayonnaise, tomatoes, basil, and garlic in a blender or small food processor. I used a hand held immersion blender. Pulse until combined and creamy. Set aside.

Place the wraps on a plate and cover with a paper towel. Microwave on high for 30 seconds to soften the wraps and make them more pliable if you are using a gluten-free wrap. Remove from the microwave and set aside.

Take one of the wraps and spread 1/2 to 1 tablespoon of the tomato basil spread over the wrap. Top with 1/4 cup of the cheese, chicken, and mushrooms. Roll and set aside. Repeat the steps with the other wraps. If you prefer yours grilled, place the wraps on a panini or grill press and grill over medium heat for 3-4 minutes or until the outsides of the wraps begin to lightly brown. Remove from the grill press and serve.

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