Shredded Chicken Grill Wrap

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 440kcal

Ingredients

  • 2 cups Chicken broth
  • 2 tbsp Tomato paste
  • 1 tsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 3/4 pound Chicken breast boneless skinless
  • 4 Whole wheat tortilla
  • 2 cups Romaine lettuce shredded
  • 8 slices Tomato
  • 4 oz Crumbled blue cheese
  • 2 oz Potato chips
  • 12 sticks Celery cut celery stalk into 2 inch sticks
  • 12 Baby carrots
  • 4 tbsp Blue Cheese Dressing
US Customary - Metric

Instructions

  • In a small pot over medium heat, add the broth, tomato paste, chili powder, onion powder, garlic powder, salt and pepper. Whisk until combined. Add the chicken and cover with a lid. Bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
  • Remove the chicken, using 2 forks pull the chicken apart to shred. Return the chicken to the pan and simmer for 10 minutes. Adjust the seasoning with salt and pepper to taste.
  • Remove the chicken with a slotted spoon and set aside. Bring the liquid to a boil over high heat to reduce by half. Serve on the side for dipping if desired.
  • Place the chicken on the wrap with lettuce, tomato, and blue cheese. Fold in the ends and roll up tight.
  • Heat a non-stick pan over medium heat. Place the wraps seam side down and cook until golden brown, then turn over and do the same on the other side.
  • Cut in half and serve with chips, celery sticks, carrots, and dressing.

Nutrition

Calories: 440kcal | Carbohydrates: 36g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1535mg | Potassium: 1435mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7687IU | Vitamin C: 27mg | Calcium: 287mg | Iron: 3mg

Shredded Chicken Grill Wrap

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 440 kcal

Ingredients
 
 

  • 2 cups Chicken broth
  • 2 tbsp Tomato paste
  • 1 tsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 3/4 pound Chicken breast boneless skinless
  • 4 Whole wheat tortilla
  • 2 cups Romaine lettuce shredded
  • 8 slices Tomato
  • 4 oz Crumbled blue cheese
  • 2 oz Potato chips
  • 12 sticks Celery cut celery stalk into 2 inch sticks
  • 12 Baby carrots
  • 4 tbsp Blue Cheese Dressing

Instructions
 

  • In a small pot over medium heat, add the broth, tomato paste, chili powder, onion powder, garlic powder, salt and pepper. Whisk until combined. Add the chicken and cover with a lid. Bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
  • Remove the chicken, using 2 forks pull the chicken apart to shred. Return the chicken to the pan and simmer for 10 minutes. Adjust the seasoning with salt and pepper to taste.
  • Remove the chicken with a slotted spoon and set aside. Bring the liquid to a boil over high heat to reduce by half. Serve on the side for dipping if desired.
  • Place the chicken on the wrap with lettuce, tomato, and blue cheese. Fold in the ends and roll up tight.
  • Heat a non-stick pan over medium heat. Place the wraps seam side down and cook until golden brown, then turn over and do the same on the other side.
  • Cut in half and serve with chips, celery sticks, carrots, and dressing.

Nutrition

Calories: 440kcalCarbohydrates: 36gProtein: 31gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 1535mgPotassium: 1435mgFiber: 6gSugar: 8gVitamin A: 7687IUVitamin C: 27mgCalcium: 287mgIron: 3mg
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