Lunch
Chicken Club Wraps
Whole-wheat tortillas provide a tasty twist in this quick grilled chicken breast recipe, which combines all the elements of a classic club sandwich into a wrap.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1 pound boneless, skinless chicken breast, trimmed
- ½ teaspoon freshly ground pepper, divided
- 3 tablespoons nonfat plain greek yogurt
- 3 tablespoons cider vinegar
- 3 tablespoons minced onion
- 2 tablespoons extra-virgin olive oil
- ⅛ teaspoon salt
- 1 medium tomato, chopped
- 1 avocado, chopped
- 3 strips cooked bacon, crumbled
- 8 large leaves red- or green-leaf lettuce
- 4 10-inch flour tortillas, preferably whole-wheat
Directions
- Preheat grill to medium-high.
- Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill grates (see Tip). Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165°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.
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