Chicken Italiano Wrap Recipe

Pound and Season

If chicken breasts are thick, slice horizontally into two cutlets or place between plastic wrap and pound to 1/2 inch thickness for even cooking. Pat dry with paper towels.

In a small bowl mix 2 tbs olive oil, garlic powder, dried oregano, salt, pepper and lemon juice. Rub mixture evenly over both sides of the chicken cutlets.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Lightly oil the grates or pan.

Grill chicken 3-4 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Time will vary with thickness. Remove from heat and rest 5 minutes.

Slice the rested chicken thinly against the grain into strips about 1/4 inch thick.

Warm tortillas briefly: wrap in a damp paper towel and microwave 20-25 seconds or heat 30 seconds per side on a skillet until flexible.

Tear or thinly slice fresh mozzarella into pieces roughly the width of the tortilla (or use 2 oz per wrap). For this recipe, divide 8 oz mozzarella into 4 portions (~2 oz each).

On each warmed tortilla place 1 cup spring mix in the center, leaving 1-2 inches clear at the edges for folding.

Top the greens with sliced grilled chicken (about 4 oz per wrap), 3-4 strips of roasted red pepper, and the portioned fresh mozzarella.

Drizzle each assembled wrap with 1.5 tbs balsamic vinaigrette (or to taste), making sure the dressing is distributed over the chicken and greens.

If using, tuck 2 basil leaves into each wrap and drizzle a little balsamic glaze (about 1/2 tbs) for extra sweetness/acidity.

Fold the bottom edge up over the filling, fold in the sides, and tightly roll the tortilla away from you to form a sealed wrap. Repeat for remaining tortillas.

Slice each wrap in half on a diagonal. Serve immediately warm or wrap tightly and refrigerate up to 24 hours. If refrigerating, keep extra vinaigrette separate to prevent sogginess.

Serve each wrap halved on a plate with extra balsamic vinaigrette or glaze on the side for dipping. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave.