Chicken, Tomato, Mozzarella, and Basil Sandwich

When I was younger, I used to go to my local Cosi and order one of my favorite sandwiches, a Grilled Chicken TBM (standing for tomato, basil, and mozzarella).  When I gave up gluten, I gave up this delicious sandwich, but recently decided to recreate it in a gluten-less way.  While the Grilled Chicken TBM served as my inspiration, the end result tastes very different from the original.  Despite the differences, I absolutely loved my new version, and can’t wait to make it again.  As with a lot of my “combinations” vs. recipes, I didn’t use exact measurements.  Instead, I used a handful of this, and a pinch of that until I was satisfied with the amounts to my personal preference.  Feel free to experiment and make this your own and let me know what you think.  

-The Gluten-Free Gal’s Guide


  • 2 Tortillas or Wraps (I used Parmesan Folios Cheese Wraps)
  • 1 Chicken Breast
  • Tri-Colored Cherry Tomatoes 
  • Fresh Mozzarella
  • Fresh Basil
  • Balsamic Vinegar
  • Salt
  • Pepper
  • Oil


  1. Season the chicken with salt and pepper.  Cut into small pieces.  
  2. Heat the oil in a frying pan, and heat over medium flame.  Once the oil is hot, add the chicken and cook until the chicken is fully cooked through.  
  3. Cut your tomatoes and mozzarella into small pieces and slice your fresh basil into small strips. 
  4. Preheat your oven to 350 degrees Fahrenheit.  
  5. Line a baking sheet with a piece of parchment paper.  Place one Parmesan Folio/tortilla/warp/etc. on the paper, and brush with Balsamic. 
  6. Top with your chicken, tomatoes, and cheese.  Sprinkle with basil.  
  7. Cover with your second Parmesan Folio/tortilla/wrap/etc. and place in the oven until the cheese has melted.  
  8. Remove from the oven, let cool, cut into desired pieces.  
  9. Serve and enjoy!