Grilled Chicken, Pear, and Arugula Wrap with Cranberry Vinaigrette

Grilled Chicken, Pear, and Arugula Wrap with Cranberry Vinaigrette Recipe
Oxmoor House
These sandwiches are generously stuffed, so we've wrapped them in parchment and cut them in half—right through the paper—to make them easier and less messy to eat. You can use wax paper if you don't have parchment.

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 349
Caloriesfromfat 0.0 %
Fat 7.5 g
Satfat 0.3 g
Monofat 3.4 g
Polyfat 3.4 g
Protein 29 g
Carbohydrate 42.7 g
Fiber 6 g
Cholesterol 61 mg
Iron 1.9 mg
Sodium 1039 mg
Calcium 85 mg

Ingredients

1 pound chicken breast tenders (about 8)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pears, quartered lengthwise and cored
Cooking spray
6 cups arugula
4 (8-inch) 96% fat-free whole wheat flour tortillas (such as Mission)

Preparation

1. Prepare grill.

2. Sprinkle chicken with salt and pepper. Place chicken and pear on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side or until done. Grill pear 2 minutes on each side or until browned. Remove chicken and pear from grill; cut pear into 1/4-inch slices.

3. Combine arugula and Cranberry Vinaigrette in a large bowl; toss well. Place about 1 cup arugula mixture on each tortilla; top evenly with chicken and pear slices. Roll up tortillas, and wrap in parchment paper. Cut each wrap in half.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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