Mix together the tomatoes, onion, garlic, vinegar, basil, and 1 tbsp of olive oil in a bowl and set aside.
Place breadcrumbs on a dish and press the sliced chicken into the breadcrumbs to coat both sides well.
Heat a nonstick pan over medium heat with 3 tbsp of oil.
Add the chicken to the pan and cook on both sides till golden brown and an internal temperature of 160 degrees is achieved using a thermometer. Place on a paper towel lined plate to drain excess oil and then slice the chicken into strips.
Layer baby spinach, tomato mixture, chicken, and provolone on a wrap. Cut in half and serve.