Caprese Chicken Wrap
15min
10min
1
712
Chef's Note
For a crispier wrap, you can place the assembled wrap in a dry skillet for 1-2 minutes per side. If you're packing this for lunch, wrap it tightly in foil to keep it fresh, and consider packing the balsamic glaze separately to prevent the tortilla from getting soggy.
Tags
Ingredients
6 oz boneless skinless chicken breast
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 tsp olive oil
1 tortilla large whole wheat tortilla
2 oz fresh mozzarella cheese
1 medium roma tomato
8 leaves fresh basil leaves
1 tbsp balsamic glaze
1 cup baby spinach
2 tbsp low-fat Greek yogurt
Instructions
- 1
Season 6 oz of chicken breast with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
- 2
Heat 1 tsp olive oil in a non-stick skillet over medium heat. Cook the chicken for 4-5 minutes on each side until fully cooked (internal temperature of 165°F).
- 3
Remove chicken from heat and let rest for 5 minutes, then slice into thin strips.
- 4
Slice 2 oz of fresh mozzarella and 1 medium roma tomato into thin rounds.
- 5
Warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 6
Spread 2 tbsp of Greek yogurt on the tortilla as a base.
- 7
Layer 1 cup of baby spinach, sliced chicken, mozzarella slices, tomato slices, and 8 fresh basil leaves on the tortilla.
- 8
Drizzle 1 tbsp of balsamic glaze over the ingredients.
- 9
Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- 10
Cut the wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
712
59g
66g
25g
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