I absolutely love garlic, tomatoes and basil, all of which are required for good bruschetta. I took that favorite appetizer, added chicken and turned it all into these yummy wraps. They make a great lunch or no-fuss dinner.
—GINA RINE CANFIELD, OH
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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)
1. In a small bowl, mix the tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and garlic powder.
2. 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 165°.
3. Top each chicken breast with one cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill the tortillas over medium heat for 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.