Bruschetta Chicken Wrap
1 lb. chicken breast-cut into strips
½ tsp garlic salt
½ – 1 tbsp coconut oil
Soft tortilla shells
2 tomatoes chopped
½ red onion chopped
1 cup fresh spinach
1 tsp fresh basil
½ c grated parmesan cheese
- Place coconut oil in a large skillet with chicken on medium-high heat. Cook until chicken is no longer pink and cooked through.
- Meanwhile, in a bowl, mix together tomatoes, onion, spinach, basil, and cheese.
- Place chicken on tortilla wraps and top with tomato mixture.
I have developed a taste for bruschetta recently, so this was another delicious bruschetta recipe. I changed it up a bit with the coconut oil and garlic salt. I have found that the chicken tastes yummier with these ingredients. You can also put slices of fresh mozzarella on these wraps, but I found that the parmesan is just fine as well. Another thing I did was cook the red onion a bit before tossing it with the tomatoes. I also did not have fresh basil, but I tossed in some dried basil when I cooked the onion and it turned out great!
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