Paula Rocks Recipe

Inspired by GRUB Durham

Time45m

Serves2

Horseradish-marinated grilled chicken with mesclun greens, asiago cheese & creamy peppercorn dressing in a tomato wrap

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Ingredients

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1
Marinate the Chicken
In a bowl, combine the horseradish sauce, olive oil, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes.
2
Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest.
3
Prepare the Wrap
While the chicken rests, take the tomato wraps and lay them flat. Layer the mesclun greens and shredded asiago cheese on each wrap.
4
Assemble the Dish
Slice the grilled chicken into strips and place them on top of the greens and cheese in the wraps. Roll the wraps tightly and secure with a toothpick if necessary.
5
Serve
Cut the wraps in half and serve immediately with extra horseradish sauce on the side if desired.