Hot-Honey Peach Caprese Chicken Salad Wraps

Caprese’s classic tomato-mozzarella-basil trio gets a late-summer twist with ripe peaches and a sweet-heat honey finish. Paprika-seared chicken and a lemony mayo-yogurt dressing fold it all into easy lunch wraps.

Serves 4 · 18 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 42g carbs
• 22g fat
• 6g fiber

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Ingredients

• 1.25 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 large ripe peaches
• 6 oz fresh mozzarella
• 1 pint heirloom cherry tomatoes
• 3/4 cup leaves fresh basil
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 3 tbsp hot honey
• 4 large flour tortillas or wraps
• 3 cups baby spinach

Instructions

1. 1Pat the chicken breasts dry and season both sides evenly with salt, pepper, and smoked paprika. Heat a large skillet over medium heat and add the olive oil.
2. 2Place the chicken in the hot skillet and cook undisturbed until the underside is golden brown, about 6 minutes. Flip and continue cooking until the internal temperature reaches 165°F and juices run clear, another 5 to 7 minutes depending on thickness.
3. 3Transfer the cooked chicken to a cutting board and rest 5 minutes so the juices redistribute. While it rests, pit the peaches and dice them into 1/2-inch pieces. Tear or cube the fresh mozzarella and halve the cherry tomatoes.
4. 4Chop or shred the rested chicken into bite-size pieces and place in a large mixing bowl. Add the diced peaches, mozzarella, halved tomatoes, and most of the torn basil leaves.
5. 5In a small bowl stir together the mayonnaise, Greek yogurt, lemon juice, and half of the hot honey until smooth and lightly sweet-spicy. Taste and add a pinch more salt if needed.
6. 6Pour the creamy dressing over the chicken-peach mixture and fold gently until everything is evenly coated and glossy. The peaches will release a little juice that loosens the salad perfectly.
7. 7Warm the tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted, or wrap the stack in a damp paper towel and microwave 20 seconds.
8. 8Lay each warm tortilla flat and scatter baby spinach down the center. Spoon a generous portion of the peach-caprese chicken salad on top of the greens.
9. 9Drizzle the remaining hot honey over the filling, add a few extra basil leaves, then fold in the sides and roll tightly into a burrito-style wrap. Slice each wrap in half on the bias if desired.
10. 10Serve immediately while the tortilla is still soft, or wrap tightly in parchment and refrigerate for grab-and-go school or office lunches; they hold well for up to 24 hours.