Caprese Chicken Wrap
15min
10min
1
712
Chef's Note
For a time-saving tip, cook extra chicken breasts during weekend meal prep and refrigerate them to use in wraps throughout the week. Just slice and reheat the chicken for 30 seconds in the microwave before assembling your wrap for an even quicker lunch!
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
2 tsp 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. Add the seasoned chicken and cook for 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- 3
Remove chicken from heat and let rest for 5 minutes before slicing into thin strips.
- 4
Slice 2 oz of fresh mozzarella into thin pieces and cut 1 medium roma tomato into thin slices.
- 5
Warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 6
Lay the tortilla flat and arrange 1 cup of baby spinach in the center.
- 7
Layer the sliced chicken, mozzarella slices, and tomato slices on top of the spinach.
- 8
Add 8 fresh basil leaves and drizzle 2 tsp 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 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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