by Two Healthy Kitchens
Chicken: Nearly any boneless, skinless chicken breasts will work in this recipe, as long as they’re not overly flavorful from spices or marinades. Store-bought rotisserie chicken is a quick and easy option, or you can plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you have extra cooked chicken for this recipe without any extra work.
Make-ahead options: (1) As we detailed in the post, you can mix together the chicken filling up to a day ahead (although it's best, if possible, to wait until the last minute to chop and stir in the basil). Store the filling, covered, in the refrigerator until continuing. (2) You can also go further in the process and add the prepared chicken mixture and the cheese to the Flatout flatbreads, and then fold the wraps and store, individually wrapped in the refrigerator, for about a day before searing and serving. (3) Lastly, you can make these entirely, including searing them in the skillet, and then store them individually in the refrigerator (for up to about 2 days) or the freezer (for a couple of months). Briefly reheat in the microwave before serving.