Published: by Absolutely Recipes, in the Birds recipes category.
2 plum tomatoes, finely chopped (about 1 cup)
1 cup fresh baby spinach, coarsely chopped
1/4 cup finely chopped red onion
1 TBSP shredded Parmesan or Romano cheese
1 TBSP minced fresh basil
1 TSP olive oil
1 TSP balsamic vinegar
1/8 TSP plus 1/4 TSP pepper, divided
Dash garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
1/2 TSP salt
2 ounces fresh mozzarella cheese, cut into 4 slices
4 whole wheat tortillas (8 inches)
In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 TSP pepper and dash of garlic powder.
Lightly oil grill rack.
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 Degrees.
Top each chicken breast with 1 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.
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