Ingredients

1 chicken cutlet (3 ounces)

Coarse salt and ground pepper

1 whole-wheat wrap, 10 inches

1 tablespoon olive tapenade

2 canned artichoke hearts, squeezed dry and thinly sliced

1/2 small tomato, thinly sliced

1/4 cup mixed baby greens

Preparation

  1. Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool.
  2. Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortilla to seal.