Italian Chicken Wraps
These wraps elevate a simple idea with a lively mix of textures and aromas. Juicy seasoned chicken is perfect with crisp lettuce and a rainbow of toppings. Tucked into lettuce leaves, these wraps become a portable, customizable meal. Delicious on their own with just chicken and lettuce leaves—definitely more fun and interactive with small bowls of various toppings. Set up a mini toppings bar with cucumbers, radishes, avocado, and Crunchies for assembly at the table.
Italian Chicken Wraps
Serves 4-6
Prep time: 15 minutes
Cook time: 20 minutes
Chicken filling
Can be prepared up to a day in advance
2 tablespoons (30 milliliters) olive oil, divided
1 ounce (28 grams) pine nuts
3 cloves garlic, minced
1/4 medium yellow onion, finely chopped
1/2 pound (226 grams) ground boneless, skinless chicken breast
2 tablespoons dressing, recipe below
1 1/2 tablespoons (22.5 milliliters) finely chopped fresh basil
salt and pepper to taste
1 head Boston lettuce, washed and leaves separated
Directions
Heat 1 tablespoon (15 milliliters) of olive oil in a non-stick skillet large enough to hold the chicken. Add pine nuts and sauté until golden brown, about 5 minutes. Use a wooden spatula to stir. Don’t burn! Drain pine nuts on a paper towel and set aside. Wipe out skillet, add remaining olive oil, and onions. Sauté over low heat for 3 minutes, then add garlic and cook for another 3 minutes until tender.
Increase heat to medium and add chicken. Use the wooden spatula to break up clumps and stir. You want it to be minced. After a couple of minutes, shake the dressing jar and pour half of the dressing over the chicken. Continue breaking up chicken and cooking until there’s no pink left, about 6 to 8 minutes.
Remove from heat and transfer to a serving bowl. You can cool, cover, and refrigerate for up to a day in advance, then remove from the refrigerator a few hours before serving. Otherwise, let cool for at least 10 minutes before adding pine nuts, basil, and remaining dressing. Toss well and taste to adjust seasonings. Serve with the Boston lettuce and any accompaniments you prefer.
Dressing
Can be prepared 2 days in advance, stored at room temperature.
In a small glass jar, shake together
3 tablespoons (45 milliliters) olive oil
2 teaspoons (10 milliliters) red wine vinegar
1 teaspoon (5 milliliters) balsamic vinegar
1 1/2 teaspoons (7.5 milliliters) Italian seasoning
pinch of salt and pepper
Optional accompanying bowls
Matchstick radishes and/or cucumbers
Diced avocado with a squeeze of lemon juice to keep from turning brown
Crunchies, recipe below, or chopped Marcona Almonds
Parmesan cheese, grated
Crunchies
Can be prepared 2 days in advance
2 tablespoons (30 milliliters) olive oil
1/2 cup (55-75 grams) breadcrumbs, preferably homemade and “pebbly,” not too fine
1 clove garlic, minced
1 teaspoon (5 milliliters) salt
Directions
Heat oil in a skillet. Add breadcrumbs and toast over medium heat for 2 minutes. Add garlic and continue stirring until deep golden brown. Drain on paper towels and sprinkle with salt.
Crunchies!
About Molesini Wine Club
I created this recipe for the Molesini Wine Club to include in virtual tasting notes. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy’s most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.
