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Bruschetta Chicken Wraps

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
Bruschetta Chicken Wraps Recipe photo by Taste of Home

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
  • 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)

Directions

  1. In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and dash of garlic powder.
  2. Lightly oil grill rack. 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°.
  3. Top each chicken breast with 1 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.
  4. 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.

Nutrition Facts

1 wrap: 330 calories, 10g fat (3g saturated fat), 75mg cholesterol, 569mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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