Fig and Olive Grilled Chicken Wrap w/ Fresh Mozzarella, Roasted Eggplant, Greens, Cashew Pesto (for 1)


Jay’s Fig and Olive Chicken Wrap starts by marinating boneless chicken in an herbal vinaigrette (with figs, green and kalamata olives, parsley, oregano, garlic, wine vinegar, oregano, and olive oil), then grilling, chilling, and dicing. For the wrap filling, we provide chopped greens, fresh mozzarella, herb-roasted eggplant, and tomatoes on the side, with a jumbo whole wheat wrap and a side spread of Jay’s Cashew Pesto (made with fresh basil, spinach, cashews, walnuts, Parmesan, and olive oil.)

To assemble, warm the tortilla in a skillet, spread pesto over the center, add the salad ingredients and grilled chicken (forming a log shape), and roll it up. (Suggestion: spritz the filling with a light drizzle of balsamic vinegar before serving.)


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