Caprese Chicken Wrap
15min
10min
1
712
Chef's Note
For a time-saving tip, you can cook the chicken breast in advance during meal prep and store it in the refrigerator. This way, you can assemble the wrap in just 5 minutes when you're ready to eat. The balsamic glaze adds a perfect sweet-tangy finish, but if you don't have it, you can substitute with 1 tsp balsamic vinegar mixed with 1 tsp honey.
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
8 crackers whole grain crackers
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 on both sides.
- 2
Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the seasoned chicken and cook 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 before slicing into thin strips.
- 4
While the chicken rests, slice 1 roma tomato and 2 oz fresh mozzarella cheese into thin rounds.
- 5
Warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 6
Layer 1 cup baby spinach in the center of the tortilla, leaving about 2 inches on each side.
- 7
Arrange the sliced chicken, mozzarella rounds, and tomato slices on top of the spinach.
- 8
Scatter 8 fresh basil leaves over the filling.
- 9
Drizzle 2 tsp balsamic glaze over the ingredients.
- 10
Fold in the sides of the tortilla, then roll from the bottom up to form a wrap. Cut in half diagonally.
- 11
Serve with 8 whole grain crackers and 1 small apple on the side.
Nutrition Information (per serving)
712
59g
66g
25g
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