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Oxmoor House Photo by: Oxmoor House

Grilled Chicken, Pear, and Arugula Wrap with Cranberry Vinaigrette

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.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 1 wrap)
  • Cook time: 12 Minutes
  • Prep time: 10 Minutes


  • 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
  • Cranberry Vinaigrette
  • 4 (8-inch) 96% fat-free whole wheat flour tortillas (such as Mission)


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.

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 0.0%
  • Fat: 7.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3.4g
  • Protein: 29g
  • Carbohydrate: 42.7g
  • Fiber: 6g
  • Cholesterol: 61mg
  • Iron: 1.9mg
  • Sodium: 1039mg
  • Calcium: 85mg