Caprese grilled chicken chopped wrap cut in half showing grilled chicken, fresh mozzarella, tomato, basil and balsamic

Caprese Grilled Chicken Chopped Wrap

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Every bite of this one tastes like summer. Juicy grilled chicken, fresh mozzarella, tomatoes and basil get chopped together, drizzled with balsamic glaze and olive oil, then wrapped up in a giant tortilla and toasted until it’s golden and crispy.

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Why you’ll love this caprese chicken wrap

It’s a caprese salad and grilled chicken in one wrap. The chicken gets seasoned with paprika and Italian seasoning so it’s got real flavor on its own, the mozzarella and tomato keep it fresh, and the balsamic glaze adds that sweet tang that ties it all together. One batch makes 4 big wraps.

What you need for a caprese grilled chicken chopped wrap

Chicken breasts seasoned with olive oil, salt, pepper, paprika and Italian seasoning. Then shredded lettuce, fresh mozzarella, 2 tomatoes, a handful of fresh basil, balsamic glaze, olive oil and 4 XL tortillas.

Grilled chicken breasts, sliced tomatoes, fresh mozzarella and basil for a caprese chicken chopped wrap

How to make a caprese chicken chopped wrap

  1. Season the chicken with olive oil, salt, pepper, paprika and Italian seasoning and grill it over medium-high heat, 5–7 minutes per side, until it hits 165°F. Let it rest, then chop it.
  2. Lay down the shredded lettuce on a cutting board and pile on the chicken, mozzarella, tomatoes and basil.
  3. Drizzle on the balsamic glaze and olive oil, season with salt and pepper and chop it all together until it’s bite-sized.
  4. Warm a tortilla, fill it, roll it up tight and toast it in a pan a couple minutes per side until golden.

Pro tips

Pat the mozzarella and tomatoes dry before they go on the board so the wrap doesn’t get soggy. Tear the basil instead of chopping it super fine so you can actually taste it. And go easy on the balsamic glaze at first, it’s sweet and you can always add more.

What you’ll need

  • A grill
  • A cutting board and knife
  • A bowl
  • A large pan for toasting

See the gear I cook with on my Shop page.

Caprese chicken wrap FAQ

Can I make it without a grill?

Yep. Cook the chicken in a skillet or grill pan over medium-high heat, 5–7 minutes per side, until it hits 165°F.

What’s the difference between balsamic glaze and balsamic vinegar?

Balsamic glaze is balsamic vinegar cooked down until it’s thick and sweet. It drizzles nicely and doesn’t make the wrap soggy. Plain vinegar is thinner and much sharper.

Can I use chicken thighs?

Sure. Thighs stay a little juicier after chopping. Cook them to 165°F the same way.

If you like this one, try my Italian Chopped Wrap or my Chicken Caesar Chopped Wrap next.

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Caprese grilled chicken chopped wrap cut in half showing grilled chicken, fresh mozzarella, tomato, basil and balsamic

Caprese Grilled Chicken Chopped Wrap

Grilled chicken, fresh mozzarella, tomatoes and basil chopped with lettuce, drizzled with balsamic glaze and olive oil, then wrapped and toasted.
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 large wraps
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tsp Italian seasoning
Assembly
  • 1 head lettuce shredded
  • 8 oz fresh mozzarella sliced
  • 2 tomatoes sliced
  • 1 handful fresh basil
  • 2 tbsp balsamic glaze
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 4 XL tortillas

Equipment

  • Grill
  • Cutting board
  • Knife
  • Bowl
  • Large pan for toasting

Method
 

Chicken
  1. Coat the chicken in olive oil and season with salt, pepper, paprika and Italian seasoning.
  2. Grill over medium-high heat for 5–7 minutes per side, until it hits 165°F. Let it rest, then chop it.
Assembly
  1. Lay down the shredded lettuce on a cutting board and top it with the chicken, mozzarella, tomatoes and basil.
  2. Drizzle with balsamic glaze and olive oil and season with salt and pepper.
  3. Chop it all together until it’s bite-sized.
  4. Warm a tortilla, scoop the mix into the middle, fold in the sides and roll it up tight.
  5. Toast in a pan a couple minutes per side until golden and crispy.

Notes

Pat the mozzarella and tomatoes dry. Keeps the wrap from getting soggy.
Tear the basil. Bigger pieces mean you actually taste it.
Go easy on the balsamic glaze. It’s sweet. You can always add more.
Dom Tuttobene

About the Author

Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.

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