Sweet, blistered tomatoes and a quick, light, but AMAZING basil garlic mayo (originally from one of my favorite grilled chicken sandwich recipes) are what make this crunch wrap so special. The rotisserie chicken makes it EASY… the pepper jack laughing cow cheese makes it creamy with hardly any added fat— and of course these cut da carb wraps keep the carbs crazy low. It’s magic. Click here to pin it for later.
If you follow me on instagram you know I’ve had a LONG RUN with my classic crunch wrap… which is essentially this panini, but wrapped up in one of these magic, super thin breads. I haven’t gotten sick of it yet and still make one most days for lunch right now. But this particular day, I had some light basil mayo and rotisserie chicken lying around and thought I’d get a little fancy.
I thanked myself later. Like out loud I did- good food makes me so weird.
So I threw it all together like I normally would, but before stacking everything on my wrap, I threw a handful of halved cherry tomatoes in a hot pan with a spritz of olive oil spray, salt, pepper, and some garlic powder. I pulled out my rotisserie chicken while they got nice and hot and tossed that in too… adding the same quick sprinkle of flavoring. After just about a minute I tossed it all in bowl (or whatever). Just wanted to add some flavor and a tiny bit of heat to the chicken but JUST enough. Not interested in Ross’s 2-minute microwaved Thanksgiving leftovers. (This is when I need my green-faced barf emoji for re-heated poultry abuse.)
The rest was so quick. Left my pan hot, spread the laughing cow and basil mayo in the middle of my wrap (like in a circle) and topped with the chicken and tomatoes, a little of my favorite marinara, a little fresh basil and a pile of arugula.. folded it up one side at a time, which turns out to be five folds, making sure to leave a long side for the final fold. Now carefully, I plopped it in a freshly sprayed and hot pan to seal up all of those seams. I like to spray the top and sprinkle with salt for a little added crisp and flavor. And after a minute or two FLIP!
Easy. And even when you think it’s busting and won’t work… show it some love and I swear it ALWAYS pulls through.
I thought I’d use mozzarella, provolone, or parm for more of a chicken parmesan idea, but wanted to save the fat and I know how well the pepper jack laughing cow works on my classic panini— so I decided to give it a shot.
The result was perfect. FOR SURE I’ll just stick with it. It just makes the whole thing so creamy and rich, you’d swear it was full of legit cheese and mayo. In a good way. Because it’s not.
And of course I like to shove in extra leaves of arugula and fresh basil after it’s cooked since the ones inside get soft. But I love that too! So how about both.
Best part: I don’t know if it’s that it’s so light. Or so fast.
Never mind, it’s the garlic duh.Print
Blistered Tomato Basil Chicken Crunch Wrap
This is so tasty! Easy enough for a quick lunch but yummy enough for dinner. Throw it all on buns for the kids and save the fancy low-carb wraps for you. oh yeah.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 1
- Category: Wrap
- Method: Stovetop
- Cuisine: Italian, American
For the Wrap
- 1 Cut da carb wrap or other low carb wrap (Joseph’s lavash is great and available at most Walmarts)
- 2-3 tbs marinara sauce (I use Victoria from Costco- great macros at just 6 carbs per serving– but when you’re using so little, I wouldn’t worry too much which brand!)
- 1 wedge Pepper Jack laughing cow cheese
- 15 g super quick homemade basil, garlic mayo (recipe below)
- 100 g rotisserie chicken breast (or whatever chicken you have lying around)
- 70 g cherry tomatoes
- A few fresh basil leaves, torn
- Handful of arugula
For the Basil Garlic Aioli (Just mix these things together! Soften the cubes in the microwave for just 10 seconds first if there’s not time to let it sit.- I’ll do this right when I’m making my wrap if I’m out. It’s so easy and worth it.)
- 2 frozen Dorot garlic cubes– (I get mine at Trader Joes or most basic grocery stores in the freezer section)
- 2 frozen Dorot basil cubes
- 1/2 cup fat free sour cream (or you can use greek yogurt or light mayo)
- pinch of salt and pepper
- Heat a nonstick to med-high and throw in halved tomatoes with cooking spray, a sprinkle of kosher salt, pepper, and garlic powder. Let them cook for a minute or so.
- Throw your chicken in the other half of the same pan, also spraying and seasoning. Leave on for just a minute, flipping and tossing a little. Don’t go crazy, we don’t want gross reheated poultry. Just enough to warm and season, and maybe get a crispy bit here and there.
- Remove tomatoes and chicken from pan and leave on medium heat. Now build your wrap.
- If counting macros, place your plate with a wrap on the scale and zero it out. In the center forming a circle, spread laughing cow, zero out the scale and add your 15 g of basil garlic “mayo”. Top with chicken, blistered tomatoes, the marinara, a few leaves of torn basil, and a handful of arugula. Zeroing out the scale before each addition. Carefully wrap up, from five points on the wrap. Sometimes mine tears but it always works out! I just baby it and do what it takes to get it to the hot pan to seal up the folded side…. then flipping it is easy and it always holds together enough to cut in half and it’s amazing! Saving all those carbs is worth a few cracks for me. ha.
If you count your macros, you can search My Fitness Pal for “Lillie Eats and Tells Blistered tomato, basil, chicken crunch wrap” – or go more general with “lillie eats and tells crunch wrap” and sift through. I’ve included a listing with the wrap and one without the wrap. That way you’ll have the option to log the filling, but log your own wrap if you don’t have this specialty item of course. Obviously you can always log everything individually as well.
Or you can just make it and eat it because it’s light and delicious. xo
- Serving Size: 1 wrap
- Calories: 318
- Fat: 5.8
- Saturated Fat: 1.6
- Carbohydrates: 26.6
- Protein: 34.7
Keywords: Crunch Wrap, blistered tomato, chicken, low carb, basil garlic