Chicken Pillars - formerly called Upright Chicken Wraps

So these Chicken Wraps need a better name. I haven't got it yet, but I am open to suggestions. They look fantastic, and taste fantastic. 

We were introduced to this presentation at a shop just around the corner from Neil's office. They put together fantastic wraps, that stand upright on your plate. I wanted to call them towers, but the originating restaurant uses that term for theirs, so Neil did not want to use it.

UPDATE: Decided to call them pillars. My chef says that's okay. 

RECIPE

2 boneless skinless chicken breasts

1 bunch rapini

1 red pepper

1 cooking onion

8-10 asparagus stalks

3 large flour tortillas

balsamic vinegar

olive oil

garlic powder

salt 

fresh ground black pepper

Butterfly the chicken breasts and marinate in balsamic vinegar for 30 minutes. Remove chicken breasts from marinade, and cover them with a generous shake of garlic powder. 

Slice the onion in half lengthwise and then slice one half into thirds lengthwise. Separate the layers for grilling. Slice the red pepper lengthwise and then slice into strips. Put a small amount of balsamic vinegar and olive oil in a medium size mixing bowl. Toss the onion and red pepper in it. 

Grill the chicken breasts  on searing hot barbecue. Grill until cooked, taking care not to overcook or to burn edges. The chicken should have grill marks but not be blackened. Remove from grill and allow to sit for a few minute, then cut chicken into strips. 

Grill the onion and red pepper on the barbecue. Run 7 or 8 rapini stalks under water and then grill. (The water keeps it from burning, creating a steaming type effect.) Brush rapini with olive oil while grilling. Grill asparagus stalks using the same method as the rapini. When cooked, remove all vegetables from the barbecue and cut into 2 inch pieces. Toss all of the vegetables with the chicken and add salt and pepper. Divide the mixture into 3 equal portions and then roll each portion tightly into a flour tortilla. 

Put the rolls onto the hot grill and turn as required to crisp the roll, leaving dark grill marks.  Remove rolls from the grill and cut across the middle. Stand 3 pieces upright on the cut end on 2 plates and serve with a side salad on the same plate. Fresh baby greens with a balsamic or raspberry vinaigrette is a great choice! Serves 2.