Grilled Chicken Wraps

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:
Cost per Serving: $2.42
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 12.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 24.3g
  • Carbohydrate: 24.4g
  • Fiber: 10.1g
  • Cholesterol: 37mg
  • Iron: 0.7mg
  • Sodium: 802mg
  • Calcium: 37mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 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.
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