INGREDIENTS:1 Tbsp. mesquite seasoning
2 tsps. fresh squeezed lemon juice
¼ cup Extra Virgin olive oil
1 Tbsp. shallot, minced
4 each 7 inch pre-sheeted pizza dough
4 oz. barbecue sauce
8 oz. char-grilled boneless chicken breast, chilled, sliced on the bias 1/8 inch thick
2 oz. red onion, shaved
8 oz. Monterey Jack cheese, shredded
1/8 cup fresh cilantro, chopped
Freshly ground black pepper (grind fresh into each wrap)
½ oz. Parmigiano Reggiano cheese, shavedDIRECTIONS:1. For the marinade: Whisk together mesquite seasoning, lemon juice, olive oil, and shallots. Brush both sides of the pizza dough with the marinade. Cover and refrigerate over night.

2. To prepare pizza wrap: Remove dough from the refrigerator. Allow it to rest at room temperature until it doubles in size.

3. Stretch each dough into a 12 x 7 inch rectangle. Layer the ingredients across the center of each formed dough: 1 oz. barbecue sauce, 2 oz, grilled and sliced chicken breast, ½ oz. shaved red onion, 2 oz. Monterey Jack cheese, 1 ½ tsps. chopped cilantro and 4 grinds of fresh black pepper.

4. Fold dough, lengthwise over ingredients. Place wrap, seam side down, onto a pizza screen if baking in an impinger conveyor oven; or onto a sheet pan if baking in a conventional oven. Pinch ends of dough closed.

Sprinkle each wrap with 1 tsp. of the shaved Parmigiano Reggiano cheese. Bake in a pre-heated oven (impinger conveyor oven at 475°F) for 4 ½ to 5 minutes; or bake in a pre-heated convection oven at 475°F for 6 to 7 minutes, or until golden brown. Slice wrap in half diagonally and serve hot.SERVINGS:4 servingsFrom:Mich'l Hampson, Corporate Executive Chef/Director Culinary Solutions, Aramark Corp.