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Italian Balsamic Chicken Wrap

Italian Balsamic Chicken Wrap

The Tuscan White Beans, Antipasto Salsa, or Fresh Mango Salsa is terrific in this wrap.

Cooking Light JUNE 1999

  • Yield: 8 servings


  • 1/4 cup minced fresh parsley
  • 1 tablespoon dried Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 8 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 8 (6-inch) fat-free flour tortillas


Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.

Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 13%
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 28.5g
  • Carbohydrate: 18.5g
  • Fiber: 0.9g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 329mg
  • Calcium: 22mg

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Italian Balsamic Chicken Wrap Recipe