Bruschetta Chicken Wrap Recipe
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.
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.
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 4 boneless skinless chicken breast halves (4 ounces each)
- dash garlic powder
- 1 teaspoon balsamic vinegar
- 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
- 1/8 teaspoon plus 1/4 teaspoon pepper divided
- 2 ounces fresh mozzarella cheese cut into 4 slices
- 4 whole wheat tortillas (8 inches)
- Carbohydrate 2.34990829076833 g
- Cholesterol 9.071847392 mg
- Fat 2.58699495497667 g
- Fiber 0.436023968671759 g
- Protein 3.85872090203 g
- Saturated Fat 1.48382195602153 g
- Serving Size 1 1 serving (39g)
- Sodium 94.6175031611577 mg
- Sugar 1.91388432209658 g
- Trans Fat 0.14095401432648 g
- Calories 48 calories
Step-by-step
- 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 165degrees.
- 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.
Combining warm grilled poultry with chilled raw vegetables requires careful attention to moisture control, or the whole assembly becomes soggy within minutes. Salting diced plum tomatoes ahead of time draws out excess water through osmosis, preventing the liquid from pooling inside the whole wheat tortillas. Chopping the fresh baby spinach coarsely rather than leaving leaves whole ensures the greens distribute evenly alongside the red onion without creating pockets of resistance when folding.
Fresh mozzarella holds high water content, meaning it melts rapidly over medium heat in just one to two minutes once draped across the protein. Cook the boneless breasts until an instant-read thermometer registers exactly 165 degrees Fahrenheit to maintain juiciness without drying the meat out on the grill grates. Rubbing the grill rack with an oiled paper towel using long-handled tongs prevents sticking during this direct-heat cooking phase.
Swapping the balsamic vinegar for red wine vinegar alters the acidity balance significantly, requiring a pinch of sugar to replicate the mild sweetness found in traditional bruschetta toppings. Parmesan or Romano cheese provides a concentrated umami punch that balances the high water content of the fresh tomatoes and spinach mixture.
Overloading the center of the tortilla remains the most frequent error during rolling, leading to tears in the wheat wrapper during folding. Limit the tomato topping to precisely one-quarter cup per serving, tucking the bottom flap firmly upward before securing both lateral sides.
