I've got quite a few nights where the guys are eating something that isn't covered under my plan, so I make myself an alternative. These Bruschetta Chicken Wraps are one of my favorites.
The tomato spinach topping is so good, I could eat a bowl of it by itself. I use dried basil, because I never remember to buy fresh, and I use a Flat Out Multigrain Wrap instead of the tortillas.
Bruschetta Chicken Wraps
Yield: 4
Ingredients
- 2 plum tomatoes, finely chopped (about 1 cup)
- 1 cup fresh baby spinach, coarsely chopped
- 1/4 cup finely chopped red onion
- 1 tablespoon shredded Parmesan or Romano cheese
- 1 tablespoon minced fresh basil
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon plus 1/4 teaspoon pepper, divided
- 1 Dash garlic powder
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 2 ounces fresh mozzarella cheese, cut into 4 slices
- 4 whole wheat tortillas (8 inches)
Instructions
- In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and garlic powder. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
- Sprinkle chicken with salt and remaining pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 165°.
- Top each chicken breast with one cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through.
- Place chicken on center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.
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