Ingredients
2 plum tomatoes, finely chopped (about 1 cup)1 cup fresh baby spinach, coarsely chopped1/4 cup finely chopped red onion1 tablespoon shredded Parmesan or Romano cheese1 tablespoon minced fresh basil1 teaspoon olive oil1 teaspoon balsamic vinegar1/8 teaspoon plus 1/4 teaspoon pepper, dividedDash garlic powder4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt2 ounces fresh mozzarella cheese, cut into 4 slices4 whole wheat tortillas (8 inches)
Preparation
In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and dash of garlic powder.
Lightly oil grill rack. Sprinkle chicken with salt and remaining pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 165°.
Top each chicken breast with 1 cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through.
Place chicken on center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.
