Chicken Caprese Wrap

Chicken Caprese Wrap

Start with a 12" La Banderita Spinach and Herb Tortilla(OLE #2736) and add grilled chicken, tomato, mozzarella, and spinach. Top with salt and pepper, a balsamic drizzle and chiffonade of fresh basil. Simple and delicious!


  • 6 12” La Banderita Spinach and Herb Tortillas
  • 2 lbs. Boneless, skinless, chicken breasts
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 2 cups Tomatoes, diced
  • 1 cup Mozzarella cheese, shredded
  • 1 cup Spinach, torn
  • Balsamic vinaigrette
  • ¼ cup Basil, fresh, torn


  • Rub salt and pepper into your chicken breasts to add a bit of flavor.
  • On a skillet on medium high or a grill cook your chicken until it is cooked through.
  • When cooled slice chicken into strips.
  • Heat up tortillas according to directions on packaging.
  • Place chicken on each tortilla and add tomato, mozzarella and spinach, drizzle your vinaigrette on top with a sprinkling of fresh basil.
  • Serve immediately.