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
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.