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Serves: 4
What you'll need
- 4 chicken breasts
- 12 vine ripened cherry tomatoes, sliced
- 200g buffalo mozzarella or mozzarella, torn
- 40g fresh basil, torn
- 50ml extra virgin olive oil
- Juice of 1 lemon
- 4 tortilla wraps
- baby leaf and rocket salad
For Chef Carl’s Classic dry rub:
- 100g light brown sugar
- 50g salt
- 30g mustard powder
- 30g smoked paprika
- 30g ground cumin
- 20g ground white pepper
- 20g dried rosemary
- 20g garlic powder
- 20g cayenne pepper
Method
- Coat the chicken breasts generously with the dry rub
- Barbeque the chicken breasts until they are cooked thoroughly and allow to rest
- Add the tomatoes, mozzarella and basil to a bowl, drizzle with the olive oil, the lemon juice and add the juices from the cooked rested chicken. Season with salt and pepper
- Slice the warm chicken and place into the wraps, cover with the tomato & mozzarella mix, a handful of baby leaf and rocket then wrap and serve