Caprese Chicken Wrap
15min
10min
1
712
Chef's Note
For a crispier wrap, you can place the assembled wrap back in the skillet for 1-2 minutes per side. If you're making this ahead of time, keep the balsamic glaze separate and add it just before eating to prevent the wrap from getting soggy.
Tags
Ingredients
6 oz boneless skinless chicken breast
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
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
Instructions
- 1
Season 6 oz chicken breast with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning on both sides.
- 2
Heat 1 tsp olive oil in a non-stick skillet over medium heat.
- 3
Cook the seasoned chicken breast for 4-5 minutes per side until the internal temperature reaches 165°F (74°C).
- 4
Remove chicken from heat and let rest for 5 minutes before slicing into thin strips.
- 5
Slice 2 oz fresh mozzarella and 1 medium roma tomato 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, leaving about 1 inch around the edges.
- 8
Arrange the sliced chicken, mozzarella rounds, tomato slices, and 8 fresh basil leaves on top of the spinach.
- 9
Drizzle 1 tbsp balsamic glaze over the filling ingredients.
- 10
Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose all the ingredients.
- 11
Cut the wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
712
59g
66g
25g
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