Mediterranean Wraps

Mediterranean Wraps. Another favorite my husband often hints at. I didn't write down exact measurements because it really depends on how many wraps you are making. Romesco sauce can be a bit difficult to find. If you like a bit of spice and authentic flavor, it's worth looking for. Otherwise, you can sub with some crushed tomatoes with basil. I used the canned kind when I can't find Romesco.

Mediterranean Wraps

1-2 Pounds chicken breasts or thighs, cut into strips
Salt and Pepper
Italian herbs, about a teaspoon
1/2 Cup sour cream
1 tsp Lemon juice

Fetta cheese crumbles
Mozzarella cheese, shredded
Greek Kalamata Olives, sliced
Sundried tomatoes
Artichoke hearts, sliced
10 10-inch flour tortillas
Spanish Romesco sauce (Or a can of crushed tomatoes with basil)

1. Preheat oven to 375. Heat a skillet over medium-high heat. Coat with oil. Slice chicken into strips and season with salt, pepper, and herbs. Cook in batches of a single layer, about 2-3 minutes on each side until internal temp is 160. Place cooked chicken on a paper towel and set aside to cool.

2. In a mixing bowl mix together sour cream and lemon juice. Add additional salt and pepper and herbs to taste. Toss cooked and cooled chicken in the sour cream mixture.



3. To assemble wraps, layer chicken, a sprinkle of mozzarella cheese, feta, olives, sundried tomatoes, olives, artichokes, a bit of Romesco sauce and wrap tightly. Place in a single layer in two cast-iron skillets or a casserole dish. Spread a layer of mozzarella over the top.



4. Bake at 375F until cheese melts and edges turn golden brown. Serve with Romesco sauce or crushed tomatoes, sour cream, and herbs. Enjoy!
                  

Here is one with Romesco Sauce. It is a bit lighter in color than tomato sauce and has some spice and more complex flavors to it.