Whole-wheat tortillas provide a tasty twist in this quick grilled chicken breast recipe that combines all the elements of a classic club sandwich into a wrap. Serve with extra napkins. Source: EatingWell Magazine, May/June 2014

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes.

  • Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining 1/4 teaspoon pepper in a large bowl. Chop the chicken into bite-size pieces and add to the bowl along with tomato, avocado and bacon; toss to combine.

  • To assemble the wraps, place 2 lettuce leaves on each tortilla and top with chicken salad (about 1 cup each). Roll up like a burrito. Serve cut in half, if desired.

Tips

Oiling a grill rack helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot rack.

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.

Nutrition Facts

526 calories; 25.6 g total fat; 70 mg cholesterol; 901 mg sodium. 39 g carbohydrates; 33.6 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
01/20/2019
Was extremely delicious but I did half of the vinegar and not the entire amount. Read More