East Coast Burrito


12" Red Sundried Tomato Basil**
East Coast Burrito

Original Recipe Serves 5


5 each  12" Red Sundried Tomato Basil Wraps (18802)  
7.5 oz. Heavy Mayonnaise  
1 oz. Prepared Basil Pesto  
10 each Sliced Deli Pepperoni  
12.5 oz. Deli Rotisserie Chicken , hand shredded and held warm 
5 each Deli Sliced Provolone Cheese  
2.5 oz. Thinly Sliced Romaine Lettuce  
2 oz. vol. Low-Fat Italian Vinaigrette  
2.5 oz. Diced Fresh Red Tomatoes  
2.5 oz. Sliced Pitted Kalamata Olives  
1.5 oz. Sliced Pepperoncini  
1.5 oz. Thinly Sliced Red Onions , half-moon slices 


1.) Mix mayonnaise and pesto together in a small bowl and reserve for assembly.

2.) Slightly warm a Mission® Wrap and spread 3 tablespoons of pesto mayo evenly over entire wrap. Place 2 slices of pepperoni in the middle, next place a ½ cup of warm chicken followed by one slice of provolone split in half over the chicken.

3.) Toss a ¼ cup romaine with 1 teaspoon of Italian vinaigrette and place over the cheese, next add one tablespoon of each of the remaining veggies. Roll into a burrito and serve as is or alongside a portion of deli macaroni salad or other prepared salad.

4.) Repeat for remaining wraps.

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