Grilled Chicken Wraps

Grilled Chicken Wraps Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine
Make dinner tonight a wrap. Toss grilled, shredded chicken in a tangy mayonnaise mixture and wrap it up in flatbread along with a shredded cabbage and pickles.

 

Yield:

4 servings (serving size: 1 wrap)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 288
Fat 12.6 g
Satfat 0.2 g
Monofat 7.2 g
Polyfat 3.2 g
Protein 24.3 g
Carbohydrate 24.4 g
Fiber 10.1 g
Cholesterol 37 mg
Iron 0.7 mg
Sodium 802 mg
Calcium 37 mg

Ingredients

1/2 cup canola mayonnaise
3 tablespoons white wine vinegar, divided
2 1/2 teaspoons black pepper, divided
1/4 teaspoon kosher salt, divided
1 teaspoon fresh lemon juice
1 cup shredded cabbage
2 teaspoons bread-and-butter pickle juice
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
4 light flatbread sandwich wraps (such as Flatout Light Original)
4 sandwich-cut bread-and-butter pickles

Preparation

1. Preheat grill to medium-high heat.

2. Combine mayonnaise, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt, and lemon juice in a small bowl, stirring well. Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl; toss.

3. Sprinkle chicken with 1/2 teaspoon black pepper and 1/8 teaspoon salt. Place chicken on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until done. Cool; shred chicken. Combine chicken and mayonnaise mixture in a medium bowl; toss to coat. Place one flatbread on each of 4 plates; divide chicken mixture evenly among flatbreads. Top each serving with about 1/4 cup cabbage mixture and 1 pickle; roll up. Cut each wrap in half diagonally.

Deb Wise,

Cooking Light

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note