
Grilled chicken, fresh mozzarella, tomato, and basil in a small whole wheat wrap with balsamic glaze. Italian sandwich vibes in wrap form.
Wraps can feel more manageable than sandwiches — smaller, easier to portion. If a full wrap feels like too much, eat half and save the rest for later.
Serves 1 · 5 min prep · 12 min cook
Season 100g chicken breast with salt, pepper, and a drizzle of olive oil. Cook in a grill pan or non-stick pan over medium-high heat, 5-6 minutes per side until cooked through.
Use a GF wrap or large lettuce leaf for gluten-free. Skip mozzarella for dairy-free. Swap chicken for sliced turkey breast.
~12 min
Let chicken rest for 3 minutes, then slice into strips.
~3 min
Warm a small (20cm / 8-inch) whole wheat wrap in the same pan for 30 seconds.
~1 min
Layer the wrap with chicken strips, 30g sliced fresh mozzarella, 2-3 slices of ripe tomato, and 4-5 fresh basil leaves.
~1 min
Drizzle with 1 tsp balsamic glaze, roll up tightly, and slice in half. Serve immediately.
~1 min
Use a balsamic glaze (reduction), not balsamic vinegar — the glaze is thicker and sweeter. Fresh mozzarella makes a big difference over shredded.