Chicken Club Wraps
1 pound boneless, skinless chicken breast, trimmed
1/4 teaspoon freshly ground pepper, divided
3 tablespoons non-fat plain Greek yogurt
2 tablespoons apple-cider vinegar
2 tablespoons minced onion
3 tablespoons extra-virgin olive oil
⅛ teaspoon salt
1 Large tomato, chopped
1 avocado, chopped
8 large leaves red- or green-leaf lettuce
4- 10-inch flour tortillas, whole-wheat
Preheat grill to medium-high.
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.