My boss treated us to lunch a few weeks ago at a local deli, where I chose an item on their menu that I’d never seen before…a wrapini! It’s a wrap, but grilled on a panini press. Brilliant! It tasted just as brilliant, as well. I had to recreate this at home!
The other day I got my chance. We had leftover wheat tortillas from a weekend prep of making Taquitos. We also had some chicken, cherry tomatoes, cheese and avocado. Immediately my mind fell to that wrapini I had at the deli. Although the one I ordered had chicken, bacon, ranch, tomatoes (the works!), I knew I could create a tasty and healthier version with these ingredients I had on hand.
Ben grilled up the chicken for me as I sliced the tomatoes and avocado, and heated the panini press. Once the chicken was done, I just sliced it up, threw it onto the tortilla with the rest of the ingredients and grilled it. Oh.my.goodness. It was better than I had at the deli, and better than I could’ve ever imagined! Originally, I meant to add a sauce of some sort and forgot. But, I’m glad I forgot because it surprisingly was extremely flavorful without it! I couldn’t stop eating my wrapini to take a photo, so I made one extra. Darn! I had to eat that one, too!
Grilled Chicken & Avocado Wrapini
Makes 4 wraps
cooking spray
4 fajita sized flour tortillas (wheat or regular)
1/2 cup shredded Mexican flavored cheese
3 boneless chicken breasts, grilled and sliced
1 avocado, peeled and sliced
1/2 cup diced cherry tomatoes
Preheat the panini press.
Spray one side of each tortilla with cooking spray; flip over. Sprinkle a pinch of cheese into each tortilla. Top with chicken, avocado and tomatoes. Sprinkle on a little more cheese. Roll and press on panini grill until cheese is melted and the tortilla is marked with golden grill strips.
Source: Inspired from Jason’s Deli
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