Caprese Chicken Wrap
15min
10min
1
712
Chef's Note
For a time-saving tip, cook extra chicken and quinoa during weekend meal prep, then this wrap comes together in just 5 minutes on busy weekdays. The balsamic glaze adds a perfect sweet-tangy finish, but regular balsamic vinegar works in a pinch too!
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
1/3 cup quinoa
2/3 cup water
Instructions
- 1
Rinse 1/3 cup quinoa in a fine mesh strainer. Add to a small pot with 2/3 cup water and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
- 2
While quinoa cooks, season 6 oz chicken breast with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
- 3
Heat 1 tsp olive oil in a non-stick skillet over medium heat. Cook the seasoned chicken for 4-5 minutes per side until internal temperature reaches 165°F (74°C).
- 4
Remove chicken from pan and let rest for 5 minutes before slicing into thin strips.
- 5
Slice 1 roma tomato and 2 oz fresh mozzarella into thin rounds.
- 6
Warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 7
Layer 1 cup baby spinach on the tortilla, followed by the cooked quinoa, sliced chicken, mozzarella slices, tomato slices, and 8 fresh basil leaves.
- 8
Drizzle 2 tsp balsamic glaze over the ingredients.
- 9
Fold in the sides of the tortilla, then roll tightly from the bottom up to form a wrap.
- 10
Cut in half diagonally and serve immediately.
Nutrition Information (per serving)
712
59g
66g
25g
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