Caprese Chicken Wrap
15min
10min
1
712
Chef's Note
For a time-saving tip, you can cook the chicken breast ahead of time and store it in the refrigerator for up to 2 days. This makes assembly even quicker when you're ready to prepare your wrap. If you don't have balsamic glaze, you can substitute with 1 teaspoon of balsamic vinegar mixed with 1 teaspoon of 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
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 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, 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
Layer 1 cup of baby spinach in the center of the tortilla, leaving about 2 inches from the edge.
- 7
Arrange the sliced chicken, mozzarella rounds, tomato slices, and 8 fresh basil leaves on top of the spinach.
- 8
Drizzle 1 tbsp of balsamic glaze over the ingredients.
- 9
Fold in the sides of the tortilla, then roll from the bottom up to form a wrap. Cut in half diagonally.
- 10
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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