Italian Wraps
The ultimate comfort food, Italian Wraps are perfect for a quick and easy weeknight dinner. Loaded with fresh ingredients like creamy avocado and tangy Italian dressing, these wraps satisfy every craving. Try making them tonight for a burst of flavor!
Equipment
- Baking Sheet
- Chef's Knife
- Grater
- Frying Pan
Ingredients
- 4 pieces Flour Tortillas I love TortillaLand unbaked tortillas
- 1/2 cup Mayonnaise divided, I love Best Foods/Hellman’s
- 1/2 cup Freshly Grated Parmesan Cheese divided, see note 1
- 4 pieces Lettuce Leaf
- 2 pieces Roma Tomatoes
- 1 piece Ripe Avocado
- 1 cup Cooked Chicken leftover shredded or chopped rotisserie chicken, or leftover grilled chicken
- 1/3 cup Italian Dressing see note 2
- to taste Salt and Pepper
- 1/2 cup Croutons see note 3
- 10 leaves Fresh Basil optional
Instructions
- Prepare the tortillas according to package directions. (I use unbaked tortillas, which need to be warmed through in a pan for about a minute.) Let cool slightly. If using already-baked tortillas, warm under a damp paper towel in the microwave for 10 seconds.
- Using a table knife, spread the mayo evenly on all the tortillas—2 tablespoons per tortilla. Top each tortilla with about 2 tablespoons freshly/finely grated Parmesan cheese. Use a zester or the small sides of a cheese grater to grate the cheese.
- Lay down 1 large lettuce leaf (or 2 smaller ones) on each tortilla. Thinly slice the tomatoes and divide evenly among the 4 tortillas. Remove the pit and skin of the avocado, thinly slice, and add an even amount of slices to the tortillas.
- Top the tortillas evenly with the prepared chicken—as much as you’d like; I add about 1/4 cup per tortilla. Drizzle the Italian dressing evenly on each tortilla on top of the chicken—again to personal preference.
- If desired, add a tiny pinch of salt and pepper. Slightly crush the croutons and divide them evenly among the 4 tortillas. Optionally ribbon the basil and divide evenly among the tortillas.
- Roll up tightly and enjoy immediately.
Notes
- Tip 1: Grate a block of Parmesan cheese on the small holes of a cheese grater or on a zester for a super fine, nice texture. Measure loosely. I don’t recommend jarred or canned Parmesan cheese—the flavor will be overpowering and too salty on these wraps.
- Tip 2: I like Olive Garden’s Signature Italian Dressing best in these wraps. They also sell a lite version that will work here. If you prefer homemade, I share a homemade dressing from this Olive Garden salad that can be used on these wraps.
- Tip 3: I love the Olive Garden Garlic & Romano croutons as a store-bought option.
- Tip 4: For the best flavor and texture, it’s best to make Italian wraps fresh. Once the ingredients are combined, they don’t store well.