Best 3 Basil Marinated Chicken Wrap With Caponata Recipes

Indulge in a culinary journey with our savory Basil Marinated Chicken Wrap with Caponata. This tantalizing dish combines the vibrant flavors of marinated chicken, tangy caponata, fresh herbs, and crisp vegetables, all wrapped in a soft tortilla. Let your taste buds dance with the harmonious blend of sweet, savory, and tangy flavors. Discover the art of creating this gourmet wrap and elevate your lunch or dinner experience to new heights.

Alongside our main recipe, we present two additional culinary delights to tantalize your taste buds. Learn how to craft a refreshing and zesty Basil Vinaigrette that perfectly complements the chicken wrap, adding a burst of brightness to each bite. Embark on a culinary adventure as you explore the vibrant flavors of Caponata, a traditional Sicilian dish featuring eggplant, bell peppers, tomatoes, and a sweet and sour sauce. These recipes, bursting with flavor and versatility, will surely become favorites in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BASIL MARINATED CHICKEN WITH CAPONATA

Basil Marinated Chicken with Caponata image

Provided by Bobby Flay

Categories main-dish

Time 3h10m

Number Of Ingredients 21

Ingredients

1/2 cup basil leaves
1/2 cup olive oil
2 cloves garlic
2 tablespoons red wine vinegar
4 boneless chicken breasts
Salt and freshly ground pepper
4 spinach flat breads
4 slices smoked mozzarella
2 cups spinach leaves
1/4 cup olive oil
2 medium eggplants, cut into 1/2-inch dice
1 large red onion, finely sliced
2 stalks celery, sliced 1/2-inch thick
4 plum tomatoes, cut into 1/2-inch dice
1 cup green olives, coarsely chopped
3 tablespoons capers
2 tablespoons toasted pine nuts
1/4 cup raisins
1/3 cup red wine vinegar
Pinch of sugar
1/4 cup coarsely chopped flat leaf parsley

Steps:

Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
Assemble:
Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

BRUSCHETTA CHICKEN WRAPS

Bruschetta Chicken Wraps image

As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. -Gina Rine, Canfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 plum tomatoes, finely chopped (about 1 cup)
1 cup fresh baby spinach, coarsely chopped
1/4 cup finely chopped red onion
1 tablespoon shredded Parmesan or Romano cheese
1 tablespoon minced fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon plus 1/4 teaspoon pepper, divided
Dash garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
2 ounces fresh mozzarella cheese, cut into 4 slices
4 whole wheat tortillas (8 inches)

Steps:

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.

Nutrition Facts : Calories 330 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 569mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

MOROCCAN-SPICED CAPONATA AND BASIL HERO

Moroccan-Spiced Caponata and Basil Hero image

Categories Sandwich Sauté Picnic Low Fat Vegetarian Lunch Basil Spice Eggplant Bell Pepper Zucchini Summer Chill Vegan Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 16

Ingredients

For caponata
1 tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1 medium eggplant (about 1 pound), cut into 1-inch cubes
1 small red bell pepper, cut into 1/2-inch pieces
1 small yellow bell pepper, cut into 1/2-inch pieces
1 onion, chopped
2 garlic cloves, chopped
1 cup water
3 tablespoons fresh lemon juice
2 tablespoon sugar
1 medium zucchini, cut into 3/4-inch cubes
10 ounces Italian bread (about a 17- by 3 1/2-inch loaf)
1/2 cup packed fresh basil leaves, washed well and spun dry.

Steps:

Make caponata:
In a large heavy saucepan toast spices over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in eggplant, bell peppers, onion, garlic, water, lemon juice, sugar, and salt and pepper to taste and simmer, covered, stirring occasionally, about 10 minutes, or until eggplant is almost tender. Stir in zucchini and simmer uncovered, until vegetables are tender and most liquid is evaporated, about 5 minutes. Cool caponata slightly and transfer to a bowl. Chill caponata, covered, until cold, about 2 hours. Caponata may be made 3 days ahead and chilled, covered.
Halve bread horizontally with a serrated knife and make 1 large hero with caponata and basil. Cut hero into 4 pieces.

Tips:

Choose the right chicken: For the best results, use boneless, skinless chicken breasts or thighs. You can also use chicken cutlets, but they will cook more quickly, so adjust the cooking time accordingly.
Marinate the chicken for at least 30 minutes: This will help to infuse the chicken with flavor and make it more tender. If you don't have time to marinate the chicken for that long, you can still cook it, but it won't be as flavorful.
Cook the chicken over medium heat: This will help to prevent the chicken from drying out. If you cook the chicken over high heat, it will brown too quickly and the inside will be undercooked.
Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the heat.
Let the chicken rest before slicing it: This will help to keep the juices in the chicken and prevent it from drying out.
Serve the chicken with your favorite sides: Some good options include rice, pasta, roasted vegetables, or salad.

Conclusion:

Basil marinated chicken wraps are a delicious and easy to make meal. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give these basil marinated chicken wraps a try. You won't be disappointed.