Caprese Chicken Wrap
15min
10min
1
712
Chef's Note
For a time-saving tip, cook extra chicken breasts during weekend meal prep and store them in the refrigerator. This way, you can quickly slice the pre-cooked chicken and assemble this wrap in under 10 minutes on busy weekdays!
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
1 oz whole wheat pita chips
1 small apple
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 per side until fully cooked (internal temperature of 165°F).
- 3
While the chicken cooks, slice 2 oz of fresh mozzarella and 1 medium roma tomato into thin slices.
- 4
Once cooked, let the chicken rest for 2 minutes, then slice into thin strips.
- 5
Warm the whole wheat tortilla in the microwave for 10 seconds to make it more pliable.
- 6
Layer the tortilla with 1 cup of baby spinach, sliced chicken, mozzarella slices, tomato slices, and 8 fresh basil leaves.
- 7
Drizzle 1 tbsp of balsamic glaze over the ingredients.
- 8
Fold in the sides of the tortilla, then roll it up tightly to form a wrap.
- 9
Cut the wrap in half diagonally and serve with 1 oz of whole wheat pita chips and 1 small apple on the side.
Nutrition Information (per serving)
712
59g
66g
25g
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