Gourmet Minutes - Caprese Avocado Wrap


(BIM) Chris Meinholz

On this week's Gourmet Minutes, chef Jason Ison shows Mike how to make a caprese avocado wrap.


  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups hearts of romaine lettuce
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken breast 
  • 3/4 cup (3 ounces) fresh mozzarella cheese, chopped
  • 1/2 cup fresh basil leaves, torn
  • 1 vine ripe tomatoes, quartered or heirloom tomatoes
  • Cooking spray
  • 4 (2.8-ounce) multigrain flatbreads or Large 12-14 inch flour tortilla
  • 1 large garlic clove, halved


  1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.