Grilled Peach & Basil Wraps

Grilling peaches caramelizes their juices into smoky-sweet wedges, a simple summer technique that shines in casual outdoor cooking. Folded with fresh basil, shredded chicken, and soft mozzarella, these wraps deliver bright, portable lunch flavor.

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 445 cal
• 28g protein
• 42g carbs
• 18g fat
• 7g fiber

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Ingredients

• 3 medium ripe but firm peaches
• 2 tbsp extra-virgin olive oil
• 4 (10-inch) large flour tortillas or wrap breads
• 2 cups cooked shredded chicken breast or rotisserie
• 6 oz fresh mozzarella or burrata pieces
• 3 cups baby arugula or mixed greens
• 1/2 cup packed fresh basil leaves
• 1, thinly sliced red bell pepper
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze (optional drizzle)

Instructions

1. 1Heat a grill or grill pan to medium-high, about 400°F surface heat. Halve and pit the peaches, then brush cut sides lightly with olive oil.
2. 2Grill peaches cut-side down 3 to 4 minutes until deep grill marks appear and the fruit softens slightly but still holds shape. Flip briefly 1 minute more. Transfer to a board to cool.
3. 3Slice the grilled peaches into thin wedges. In a small bowl whisk remaining olive oil with lemon juice, honey, salt, and pepper for a quick bright dressing.
4. 4Warm the tortillas one at a time in a dry skillet over medium heat 20 to 30 seconds per side until pliable, or wrap in a damp towel and microwave 20 seconds.
5. 5Lay each warm tortilla flat. Scatter arugula down the center, then add shredded chicken in an even strip.
6. 6Top with grilled peach wedges, sliced red pepper, torn mozzarella, and plenty of fresh basil leaves.
7. 7Drizzle the lemon-honey dressing lightly over the fillings. Add a thin zigzag of balsamic glaze if using for sweet-tart contrast.
8. 8Fold in the sides of each tortilla, then roll tightly from the bottom into a secure wrap. Slice in half on the bias if desired.
9. 9Serve immediately while peaches are still warm-cool, or wrap tightly in parchment for a portable lunch that stays fresh a few hours.