Basil Marinated Chicken Wrap with Caponata Recipe | Bobby Flay Basil-Marinated Chicken Wraps featuring Caponata Level: Easy * Nutritional Analysis Per Serving Serving Size 1 of 22 servings Calories 338 Total Fat 18 g Saturated Fat 3 g Carbohydrates 30 g Dietary Fiber 4 g Sugar 5 g Protein 15 g Cholesterol 24 mg Sodium 540 mg Ingredients:

1/2 cup fresh basil leaves
1/2 cup extra-virgin olive oil
2 garlic cloves
2 tablespoons red wine vinegar
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
4 spinach flatbreads
4 slices smoked mozzarella cheese
2 cups fresh spinach leaves
Caponata (recipe below)

Caponata Ingredients:

1/4 cup olive oil
2 medium eggplants, diced into 1/2-inch pieces
1 large red onion, thinly sliced
2 celery stalks, sliced 1/2-inch thick
4 plum tomatoes, diced into 1/2-inch pieces
1 cup green olives, roughly chopped
3 tablespoons capers, drained
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

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to prevent your screen from dimming. Directions:

Combine the basil leaves, olive oil, garlic cloves, and red wine vinegar in a blender. Process until smooth. Arrange chicken breasts in a shallow baking dish, pour marinade over, and turn to coat evenly. Cover and marinate in the refrigerator for 2 hours. Preheat grill to medium-high. Grill chicken 4-5 minutes per side until cooked through and juices run clear.
To assemble the wraps: Place one sliced chicken breast in the center of each spinach flatbread. Top with a slice of smoked mozzarella, a generous spoonful of caponata, and a handful of fresh spinach. Roll tightly and serve immediately for peak flavor.

Caponata Directions:

Heat olive oil in a medium saucepan over medium-high heat (use grill side burner if available). Saut red onion until tender and translucent. Add diced eggplant, season with salt and pepper, and cook until golden and soft.
Stir in celery, tomatoes, olives, capers, pine nuts, and raisins. Cook 15 minutes to meld flavors. Add red wine vinegar and a pinch of sugar; simmer 10 more minutes. Adjust seasoning. Remove from heat, fold in parsley, and cool to room temperature for best taste.

Fire up your grill and dive into these basil-marinated chicken wraps with caponataa Sicilian-inspired sensation blending juicy grilled chicken, smoky mozzarella, crisp spinach, and vibrant eggplant relish. The fresh basil marinade infuses tender flavor, while caponata's sweet-tangy crunch elevates every bite into something restaurant-worthy and irresistible.

Make-ahead magic: Prep caponata up to a week aheadit only gets better. Grill chicken to perfection (165F internal), slice thin for even wraps, and enjoy fresh for lunches, picnics, or casual dinners. Balanced nutrition, bold Mediterranean vibesyour taste buds will thank you. Scale up for crowds and watch it disappear!

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