Chicken Club Wraps

Chicken Club Wraps

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


Step 1

Preheat grill to medium-high.

Step 2
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.

Step 3
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.

Step 4
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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