Pulled Chicken & Pickled Veggie Wraps

Pulled Chicken & Pickled Veggie Wraps

1 Review
From: Diabetic Living Magazine, Summer 2018

These colorful chicken wraps are perfect for a crowd. Marinated radishes, onions, and carrots add a salty crunch-and a sneaky serving of vegetables!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 cups julienned or coarsely shredded carrots
  • 1 cup julienned radishes
  • 1 cup thinly sliced red onion
  • ½ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup light mayonnaise
  • 1 teaspoon Sriracha, plus more for serving
  • 8 7- to 8-inch low-carb whole-wheat tortillas, such as La Tortilla Factory
  • 8 Bibb and/or red-leaf lettuce leaves
  • 2⅔ cups shredded cooked chicken breast

Preparation

  • Prep

  • Ready In

  1. Combine carrots, radishes, onion, vinegar, sugar and salt in a sealable plastic bag. Turn to coat. Set the bag in a shallow dish and marinate in the refrigerator for 1 hour.
  2. Stir mayonnaise and Sriracha in a small bowl. Drain the pickled vegetables (discard marinade).
  3. Spread 1 Tbsp. of the mayonnaise mixture on each tortilla. Top with lettuce, chicken and pickled vegetables and roll up. Wrap and refrigerate for up to 24 hours. Serve drizzled with more Sriracha, if desired.
  • Sugar substitute: We do not recommend a sugar sub for this recipe.

Nutrition information

  • Serving size: 1 wrap
  • Per serving: 248 calories; 10 g fat(1 g sat); 15 g fiber; 27 g carbohydrates; 23 g protein; 45 mg cholesterol; 5 g sugars; 601 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 1½ starch, 1 fat, 1 vegetable

Reviews 1

June 27, 2018
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By: Anna
Absolutely delicious. Simple sandwich but the quick pickled veggies make it! Once you've prepped the veggies and chicken, you can make many sandwiches either all at once or over a period of time.
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