Bruschetta Chicken Wrap
This Bruschetta Chicken Wrap features fresh tomatoes, seasoned chicken, and Greek yogurt all wrapped in a tortilla for a quick, portable meal.
Ingredients
Bruschetta Topping
- 1 cup cherry tomatoes, diced (150 g)
- 1 clove garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tsp balsamic vinegar (5 ml)
- ½ tsp extra virgin olive oil (2.5 ml)
- ¼ tsp sea salt
- ⅛ tsp black pepper
Main Ingredients
- 1 medium chicken breast (6–8 oz / 170–225 g)
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper, to taste
- 1 tsp olive oil for cooking (5 ml)
- 1 large whole wheat or low-carb tortilla (60–80 kcal)
- 2 tbsp non-fat Greek yogurt (30 g)
- ½ cup baby spinach or arugula (15 g)
- 1 tsp balsamic glaze (optional, 5 ml)
Instructions
Prepare Bruschetta
- In a bowl combine diced tomatoes, minced garlic, chopped basil, balsamic vinegar, extra virgin olive oil, sea salt, and black pepper. Stir and let sit for 10 minutes so flavors meld.
Cook Chicken
- Pat the chicken breast dry. Sprinkle garlic powder, Italian seasoning, salt, and pepper evenly on both sides.
- Warm 1 tsp olive oil in a skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C).
- Remove chicken and let it rest for 5 minutes. Slice thinly against the grain.
Assemble Wrap
- Place the tortilla in a dry skillet for 15–20 seconds per side until soft and pliable.
- Spread Greek yogurt down the center of the tortilla. Add spinach or arugula, then the sliced chicken. Spoon bruschetta over the chicken and drizzle balsamic glaze if using.
- Fold the sides inward and roll tightly from the bottom. Slice in half and serve immediately or wrap tightly for meal prep.
Notes
Store assembled wraps up to 24 hours for best texture. For longer storage, keep bruschetta and chicken separate. Do not freeze assembled wraps as tomatoes get watery.