Basil Marinated Chicken Wrap with Caponata Recipe

Name: Basil Marinated Chicken Wrap with Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Caponata, recipe follows; 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

Servings: persons

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
Caponata, recipe follows
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

1
Place basil, oil, garlic and vinegar in a blender and blend until smooth.
2
Place chicken in a shallow baking dish, add the marinade and turn to coat.
3
Marinate for 2 hours in the refrigerator.
4
Preheat grill.
5
Grill for 4 to 5 minutes on each side or until cooked through.
6
Assemble: Place 1 sliced chicken breast in the middle of each flat bread.
7
Top with mozzarella, caponata and spinach leaves, roll and serve.
8
Using side burners of grill.
9
Heat oil in a medium saucepan over medium high heat.
10
Add the onions and cook until soft.
11
Add eggplant, season with salt and pepper to taste and cook until golden brown.
12
Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes.
13
Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste.
14
Remove from heat and stir in the parsley.
15
Serve at room temperature.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup basil leaves, 1/2 cup olive oil, 2 cloves garlic, 2 tablespoons red wine vinegar, and more.

Yes, Basil Marinated Chicken Wrap with Caponata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil Marinated Chicken Wrap with Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions