Low Carb Grilled Chicken Mozzarella Wrap
How to Make It
Step 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.
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 ¼ 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.
Step 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.
Step 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.
Step 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.
Step 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’t 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.
Ingredients
- Spinach – 0.25 oz
- Paleo Baking Flour – 0.13 cup
- Salt – 1 dash
- Water – 1 fluid ounce
- Chicken Breast Boneless Skinless Raw – 2.5 oz
- Lemon pepper seasoning – 0.13 teaspoon
- Seasoned salt – 0.13 teaspoon
- Black pepper – 0.13 teaspoon
- Onion powder – 0.13 teaspoon
- Olive Or Extra Virgin Olive Oil – 0.5 tsp
- Tomato – 1 oz
- Mozzarella cheese – 1 ounce
- Basil – 3 leaf
- Extra virgin olive oil – 0.25 teaspoon
- Balsamic vinegar – 0.13 teaspoon