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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2014

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 33.6g; carbohydrates 39g; dietary fiber 11g; sugars 3.9g; fat 25.6g; saturated fat 5.2g; cholesterol 69.8mg; vitamin a iu 738.9IU; vitamin c 10mg; folate 52.5mcg; calcium 38mg; iron 1.4mg; magnesium 44.9mg; potassium 586.7mg; sodium 901.3mg; thiamin 0.1mg.
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