Day 172: Tomato Basil Chicken Wraps

Last night (Wednesday, Day 171) we had leftover pulled pork sandwiches.  This is the week before we leave on vacation so leftovers and easy dinners are a huge plus!  Tomorrow I will share some make-ahead recipes for going on vacation.
Tonight, I made Tomato Basil Chicken Wraps which are so yummy!  The technique is very similar to my dijon chicken ham & cheese wraps.  Enjoy!

Tomato Basil Chicken Wraps (makes 4 wraps)
4 boneless, skinless chicken breasts
4 sandwich wraps (whole wheat, white, spinach, whatever you prefer!)
1 cup mayonnaise
2 cloves of garlic, minced
8 large leaves of basil
5-6 TB freshly chopped basil
zest and juice of 1 lemon
1 tomato, thinly sliced
1/4 cup grated parmesan cheese
8 oz grated mozzarella cheese
salt, pepper

Divide the chopped basil in half and set half of it aside.  Sprinkle all of the chicken with half of the chopped basil, the zest of the lemon, salt, and pepper.  Grill until cooked through or finish in the oven if desired.

Meanwhile, combine the mayonnaise, remaining chopped basil, parmesan cheese, garlic, and lemon juice in a bowl.  When the chicken is cooked through, cut it into bite-size chunks and add it to the mayonnaise mixture.  Stir well.  Clean the grill pan used for the chicken and begin to heat it again on a stove burner.
Lay out one wrap and layer the chicken/mayonnaise mixture, 2 slices of tomato, 2 large basil leaves, and 1/4 of the mozzarella cheese.  Fold the wrap using the steps found here.  Place the wrap on the grill pan and press down.  Hold until grill marks appear and then flip.  Repeat with the remaining wraps.