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2 In The Kitchen: Grilled Herbed Chicken Wrap

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

NEW YORK (CBSNewYork) – Sick of those boring brown bag lunches? We’re showing you how to dress up your lunch this week. Whether it is a twist on leftovers or an easy recipe, we’ll make your lunch bag sing!

Chef Julio Genao of Casa Nonna in Manhattan stopped by to show CBS 2 how to upgrade their boring brown bag sandwiches with an amped up salad wrap, two ways.

For more information on Casa Nonna, click here. You can also check them out on Facebook or follow them on Twitter.

Click here for a printable version of this recipe (.pdf)

Grilled Herbed Chicken Wrap with Arugula and Pecorino

Makes 2 Servings

Ingredients:

  • 2 basil or sun-dried tomato flour tortillas
  • 1 chicken breast, grilled – or use leftovers
  • 1 oz. herb pesto (store bought)
  • 4 oz. arugula
  • 4 oz. pecorino Toscano
  • 4 to 6 pieces of sun-dried tomatoes (store bought) lemon dressing (store bought or recipe follows)

Directions:

1. Warm tortillas on a non-stick skillet over low heat for about 2 minutes.

2. Slice chicken breast lengthwise as thin as possible. Then cut slices into 1 inch squares.

3. Toss chicken with herb pesto.

4. Layer chicken, arugula and sun-dried tomatoes over each tortilla. Shave the pecorino over tortillas with a cheese grater or vegetable peeler. Drizzle with lemon dressing. Roll the tortilla tight.

Optional Lemon Dressing

Ingredients:

  • ½ cup lemon juice, freshly squeezed
  • ½ cup Extra Virgin Olive Oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • Pinch of fresh ground pepper

Directions:

Whisk together all the ingredients in a bowl until well combined.

Grilled Chicken Wrap with Salami, Mozzarella & Olive Tapenade

Executive Chef Julio Genao

Makes 2 Servings

Ingredients:

  • 2 basil or sun-dried tomato flour tortillas
  • 6 slices of salami, thinly sliced
  • ½ cup shredded fresh mozzarella
  • 1 head of romaine lettuce, chopped cross length
  • 4 Tbsp. olive tapenade (store bought or recipe follows)

Directions: 

1. Warm tortillas on a non-stick skillet over low heat for 2 minutes.

2. Cut the salami into strips.

3. Spread tapenade over the tortilla. Layer the rest of the ingredients. Roll up tightly and cut in half.

Optional Olive Tapenade

Yields 1 cup. Can be stored in fridge for up to 2 weeks.

Ingredients:

  • 20 pitted kalamata olives, coarsely chopped
  • 1 Tbsp rinsed, drained, and chopped capers
  • 1 tsp fresh lemon juice
  • 2 tsp olive oil
  • Pinch of fresh cracked black pepper

Directions:

Combine olives, capers, lemon juice, olive oil and pepper in food processor. Mix well.