Caprese Chicken Wrap-Lean 8/20
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 oz Mozzarella Cheese, whole milk 1 dash Pepper, black 1 dash Pepper, black 1 Basil Leaf-cut into ribbons for a garnish1/6 tsp Salt 1 dash Salt 2 1/2 ounces Chicken Breast (cooked), no skin, roasted 1/2 tsp. Garlic, minced 1 Sundried Tomato in Seasoned Oil, diced with 1 tsp. oil1 slice Roma or Heirloom Tomato, 1/4"thick 1 Wrap 100 calorie 1.60 oz carrots (7 carrots)3 Tbsp Hummus, 1 1/2 oz. 1 1/4 tsp. Avocado Oil
Instructions
1. Preheat oven to 375F.
2. In a large skillet, heat the oil until over medium heat. Sprinkle chicken breast with salt and pepper and add in a single layer to pan. Sear on the first side until golden brown, about 2 to 3 minutes, then sear on the second side another 2 to 3 minutes.
3. Arrange chicken in a single layer in a medium casserole dish or glass baking pan. Top each piece of chicken with with a slice of fresh mozzarella and top with 2 Tbsp. of brushetta (see recipe below)
4. Bake 20 to 22 minutes, until cheese is melted and bubbling and chicken is cooked through.
5. Remove from oven and sprinkle with threads of fresh basil.
Easy sun-dried tomato brushetta
• 2 medium Roma tomatoes, diced
. 1/4 cup sun-dried tomatoes (packed in oil), diced
• 2 cloves garlic, minced
• 2 tablespoons oil from the sundried tomato jar (if possible)
• 4 tablespoons fresh basil, minced
• 1/4 teaspoon each salt and ground black pepper
Preparation
In a large bowl, mix the tomatoes, sun-dried tomatoes, minced garlic, oil from the sun dried tomato jar, basil and salt and pepper.
Serving Suggestion
Bruschetta makes a great start to any summertime meal. Add olives, capers, or roasted eggplant to the topping, or substitute chopped heirloom tomatoes for the Romas and sun-dried tomatoes.
Serving Size: 1 Chicken Wrap with a side of hummus & carrots.
1. Preheat oven to 375F.
2. In a large skillet, heat the oil until over medium heat. Sprinkle chicken breast with salt and pepper and add in a single layer to pan. Sear on the first side until golden brown, about 2 to 3 minutes, then sear on the second side another 2 to 3 minutes.
3. Arrange chicken in a single layer in a medium casserole dish or glass baking pan. Top each piece of chicken with with a slice of fresh mozzarella and top with 2 Tbsp. of brushetta (see recipe below)
4. Bake 20 to 22 minutes, until cheese is melted and bubbling and chicken is cooked through.
5. Remove from oven and sprinkle with threads of fresh basil.
Easy sun-dried tomato brushetta
• 2 medium Roma tomatoes, diced
. 1/4 cup sun-dried tomatoes (packed in oil), diced
• 2 cloves garlic, minced
• 2 tablespoons oil from the sundried tomato jar (if possible)
• 4 tablespoons fresh basil, minced
• 1/4 teaspoon each salt and ground black pepper
Preparation
In a large bowl, mix the tomatoes, sun-dried tomatoes, minced garlic, oil from the sun dried tomato jar, basil and salt and pepper.
Serving Suggestion
Bruschetta makes a great start to any summertime meal. Add olives, capers, or roasted eggplant to the topping, or substitute chopped heirloom tomatoes for the Romas and sun-dried tomatoes.
Serving Size: 1 Chicken Wrap with a side of hummus & carrots.
Nutritional Info Amount Per Serving
- Calories: 423.7
- Total Fat: 22.0 g
- Cholesterol: 55.1 mg
- Sodium: 1,411.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 16.1 g
- Protein: 31.3 g
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