Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Deb Wise
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Nutrition Facts

288 calories; fat 12.6g; saturated fat 0.2g; mono fat 7.2g; poly fat 3.2g; protein 24.3g; carbohydrates 24.4g; fiber 10.1g; cholesterol 37mg; iron 0.7mg; sodium 802mg; calcium 37mg.
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