2 (6-ounce) skinless, boneless chicken breast halves
4 light flatbread sandwich wraps (such as Flatout Light Original)
4 sandwich-cut bread-and-butter pickles
How to Make It
Preheat grill to medium-high heat.
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.
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.
Eek! I only added 1/4t of black pepper (2.5 teaspoons were recommended), and it was plenty. That's a LOT of pepper between four people. However, if I ignore what must be a typo (unless this is really a "Black Pepper Chicken Wrap"), it's not bad. But as written, a lot of people would have to throw it in the food-waste bin and order a pizza.
This was one of my all-time favorites! I used broccoli slaw instead of cabbage and, Italian flatbread, since they were out of the original flavor. I cooked the chicken on the stovetop rather than the grill. Can't wait for leftovers tonight! Only 7 pts! (Note that this calls for 12 oz. of chicken breast total, not 6 oz. Wish they would work on clarifying their recipe writing....)
My husband made this for dinner last night. We subbed broccoli slaw for the shredded cabbage (my husband doesn't like cabbage). We all enjoyed this recipe, even my 16 month old son who gave it his approval of "yum" and ate almost his whole portion. Very good and very easy to make. This will be going into the rotation.
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