Grilled Chicken and Olive Panini

Olive Pesto Tapenade

• 1 can of green or black olives, drained and rinsed
• 2 bunches of basil
• 2 garlic cloves
• 1 tablespoon of pine nuts
• Extra-virgin olive oil
• Salt

Grilled Chicken

• 4 thinly sliced chicken breast
• 2 tablespoons of grapeseed oil
• 1/2 tablespoon of parika
• 1/2 tablespoon of cumin
• Salt and pepper

Panini

• 4 wheat wraps
• 1 teaspoon of oil
• Dried thyme

For the tapenade, pulse all the ingredients except for the oil in a food processor. Gradually add the oil until the mixture forms a thick paste. Marinade the chicken in the spices. Heat a sauté or grill pan on medium heat and cook the chicken until well done. Assemble the panini by spooning some olive Tapenade in the center of a wrap, add the chicken on top and fold each side towards the middle. Insert a toothpick to keep it from unfolding. Brush a small amount of oil and thyme. Grill until brown marks appear. Serve warm over a bed of lettuce.