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Grilled Chicken Wraps

Photo: John Autry; Styling: Mindi Shapiro Levine
Hands-on time 35 mins
Total time 35 mins
Yield 4 servings (serving size: 1 wrap)
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. 


  • 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

Nutrition 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

How to Make It

  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.