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Low Carb Grilled Chicken Mozzarella Wrap Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.6/5
(2380 reviews)
By Zylo Nutritionist Team
Low Carb Grilled Chicken Mozzarella Wrap
Zylo Recipes

Description

This delightful wrap is a fantastic addition to your lunch repertoire. Imagine a vibrant green tortilla, surprisingly neutral in flavor and wonderfully pliable, embracing a medley of fresh, Italian-inspired ingredients. At the heart of this wrap lies a succulent, lightly charred chicken breast, its smoky notes mingling beautifully with the creamy richness of fresh mozzarella cheese.

Juicy slices of ripe tomato add a burst of sweetness and acidity, perfectly complemented by the fragrant, peppery bite of whole basil leaves. A delicate drizzle of extra virgin olive oil lends a luxurious mouthfeel, while a touch of balsamic vinegar provides a tangy counterpoint, tying all the flavors together in perfect harmony. If preparing these wraps for future meals, consider storing the tortillas separately from the filling ingredients.

This will prevent the tortillas from becoming soggy and ensure that each wrap is as fresh and flavorful as possible when you're ready to enjoy it. Assembly is quick and easy, making it an ideal option for a convenient and satisfying lunch. For a warm and comforting meal, the assembled wrap can even be gently heated.

When preparing the tortillas, keep in mind that the small quantities required for a single serving can sometimes be difficult to work with. It's recommended to prepare a larger batch of tortilla batter, yielding at least four tortillas. This ensures that the ingredients blend smoothly and evenly, resulting in a more consistent and manageable batter.

Each tortilla requires approximately a quarter cup of batter, allowing for easy portioning. Leftover tortillas can be stored in the refrigerator for several days, ready to be filled with your favorite ingredients. The possibilities for these spinach tortillas are endless!

For an Italian twist, fill them with a selection of savory deli meats, sharp provolone cheese, and a zesty combination of hot peppers, oil, and vinegar. If you prefer a Mexican-inspired creation, try stuffing the tortilla with flavorful cooked chorizo, melted cheddar cheese, and creamy avocado. And for a vegetarian option, consider a light and refreshing filling of mayonnaise and thinly sliced vegetables like crisp bell peppers and cool cucumbers.

Preparation Time

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Nutrition Information

Per 1 serving serving
C
Calories
400 Kcal
C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g
P
Protein
35 g
C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g
Cholestrol 100 mg
Sodium 500 mg
Potassium 300 mg
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Ingredients

    1.
    Spinach
    Spinach
    0.25 oz
    2.
    Paleo Baking Flour
    Paleo Baking Flour
    0.13 cup
    3.
    Salt
    Salt
    1 dash
    4.
    Water
    Water
    1 fluid ounce
    5.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    2.5 oz
    6.
    Lemon pepper seasoning
    Lemon pepper seasoning
    0.13 teaspoon
    7.
    Seasoned salt
    Seasoned salt
    0.13 teaspoon
    8.
    Black pepper
    Black pepper
    0.13 teaspoon
    9.
    Onion powder
    Onion powder
    0.13 teaspoon
    10.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tsp
    11.
    Tomato
    Tomato
    1 oz
    12.
    Mozzarella cheese
    Mozzarella cheese
    1 ounce
    13.
    Basil
    Basil
    3 leaf
    14.
    Extra virgin olive oil
    Extra virgin olive oil
    0.25 teaspoon
    15.
    Balsamic vinegar
    Balsamic vinegar
    0.13 teaspoon

Instructions

    1.
    *Please see the note in the introduction about making the spinach tortilla. Place the spinach, flour, salt, and water in a food processor or good blender and pulse until you have a smooth spinach tortilla batter. You may need to use a spatula to scrape down your appliance in between blending the batter. Make sure no flour or spinach leaves clump upon or under the blades. Transfer the batter to a pitcher or measuring cup to help you control your pours in the next step.
    2.
    Choose either an 8-inch or 10-inch non-stick pan to make the tortilla(s). You may lightly brush the base of your pan with olive oil, but it s not necessary. Avoid using any extra non-stick spray. Heat the pan on medium-low heat. When the pan is heated, pour about cup of batter in the center of the pan. Rotate the pan to move the batter around until the whole base of the pan is coated.
    3.
    Let the tortilla cook undisturbed until you see the edges turn light green and crispy. Use a spatula to gently start lifting any loose edges without tearing the batter. As the tortilla cooks, it will naturally release from the pan. When you can easily slide the spatula completely under the tortilla, flip it over and cook it for just 20 seconds or so on the opposite side. Transfer the tortilla to cool on a clean surface. If you made enough batter for multiple tortillas, repeat Steps 2-3 until all the tortillas are made.
    4.
    Season a whole piece of thin-sliced chicken breast with lemon pepper seasoning, seasoned salt, pepper, and onion powder. Heat the olive oil in a pan over medium-high heat. When the oil is hot, place the chicken in the pan seasoned side down. Let the chicken cook until the seasonings char. Then, flip the chicken breast over to finish cooking on the other side.
    5.
    While the cooked chicken is resting temporarily, start assembling the wrap. Lay a spinach tortilla on a serving plate. On the edge nearest you, arrange sliced tomato and slices of whole-milk mozzarella cheese. When the chicken is cooled, slice it into small pieces. Arrange the sliced chicken next to the tomato and cheese. On top of the chicken, place whole basil leaves. Drizzle the extra virgin olive oil and balsamic vinegar over the wrap.
    6.
    Roll the wrap starting with the edge of the tortilla that has all the ingredients on it. As long as you roll gently, the tortilla shouldn tear. If the tortilla has become too cool, you can briefly microwave your plate for 10 seconds to warm it. Slice the rolled tortilla wrap in half for serving. Store the finished wrap in your refrigerator for up to 24 hours.