In a large bowl, whisk together olive oil, vinegar, salt and black pepper.
Add chicken, cheese, tomatoes, basil and romaine to bowl; toss to coat.
Heat a large nonstick skillet over medium-high heat; coat skillet with cooking spray. Place one flatbread into skillet, and cook until toasted, about 1 minute per side. Remove from skillet; rub 1 side of flatbread with cut sides of garlic. Repeat process with remaining flatbread.
Place 1 1/2 cups of the chicken mixture in the center of each flatbread. Roll up, and serve.
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Rotisserie Chicken, Mozzarella Cheese, and Basil Wraps
Serves 4
Ingredients:
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups rotisserie chicken, shredded, skinless, and boneless
In a large bowl, whisk together olive oil, vinegar, salt and black pepper.
Add chicken, cheese, tomatoes, basil and romaine to bowl; toss to coat.
Heat a large nonstick skillet over medium-high heat; coat skillet with cooking spray. Place one flatbread into skillet, and cook until toasted, about 1 minute per side. Remove from skillet; rub 1 side of flatbread with cut sides of garlic. Repeat process with remaining flatbread.
Place 1 1/2 cups of the chicken mixture in the center of each flatbread. Roll up, and serve.
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