In a bowl mix together 1 TBSP of olive oil, 1/2 tsp salt, and 1/8 tsp pepper. Slice the chicken into strips roughly 1/4-inch thick. Add the sliced chicken to the bowl with the spices and stir to coat.
Heat a skillet over medium heat. When the pan is hot add the chicken and cook, stirring occasionally, until cooked through, about 7 minutes. Transfer the chicken to a plate and set aside.
Add the olives, garlic, capers, and lemon juice to a blender or food processor and pulse into a paste. Scrape the olive paste into a small bowl and mix in the crushed red pepper, 2 TBSP olive oil, and 1/4 tsp black pepper.
Lay a tortilla out flat and spread 1/4 of the olive tapenade down the bottom side - a couple inches from the edge. Lay 1/4 of the spinach leaves on the tapenade. Lay 1/4 of the mozzarella on the spinach. Lay 1/4 of the chicken on the mozzarella. Fold in the sides of the tortilla so theyre almost touching but not quite then bring up the bottom flap and roll tightly. Continue this process with the remaining tortillas.
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