Chicken Wrap

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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 645kcal

Ingredients

For the Wraps

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • Salt to taste
  • Black pepper to taste
  • 2 large Tortilla wraps
  • 3 TBSP Herb mayo
  • 1 cup Cucumber diced
  • 1 cup Tomato diced
  • 2 TBSP Capers drained
  • 2 oz Feta cheese crumbled
  • 1 cup Romaine lettuce chopped

Sides

  • 1 cup Carrots peeled and cut into sticks (or use baby carrots)
  • 1/2 cup Hummus
  • 2 Pickle spears

Chia Fresca

  • 1/2 cup Lemon juice fresh squeezed
  • 2 TBSP Maple syrup or honey
  • 1/2 tsp Chia seeds
  • Pinch salt
  • 16 oz Water
  • Fresh mint for garnish
US Customary - Metric

Instructions

  • Heat the olive oil in a medium skillet over medium heat. Season the diced chicken breast with salt and black pepper. Cook the chicken until nicely browned and the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for a few minutes.
  • Spread the herb mayo onto each tortilla. Top with cooked chicken, cucumber, tomato, capers, feta cheese, and lettuce.
  • Fold in the sides of each wrap, then roll it up tightly from the bottom to form a secure wrap. Cut in half.
  • To prepare the chia fresca, squeeze the lemon juice and set aside. In a medium pitcher, stir together the lemon juice and maple syrup or honey until well combined.
  • Add the chia seeds and a pinch of salt, then slowly pour in the water while stirring gently to avoid clumping. Garnish with fresh mint.
  • Serve the wraps with carrot sticks, hummus, pickle spears, and chilled chia fresca on the side.

Nutrition

Calories: 645kcal | Carbohydrates: 41g | Protein: 36g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1633mg | Potassium: 1299mg | Fiber: 9g | Sugar: 21g | Vitamin A: 13727IU | Vitamin C: 44mg | Calcium: 293mg | Iron: 3mg

Chicken Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 645 kcal

Ingredients
 
 

For the Wraps

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • Salt to taste
  • Black pepper to taste
  • 2 large Tortilla wraps
  • 3 TBSP Herb mayo
  • 1 cup Cucumber diced
  • 1 cup Tomato diced
  • 2 TBSP Capers drained
  • 2 oz Feta cheese crumbled
  • 1 cup Romaine lettuce chopped

Sides

  • 1 cup Carrots peeled and cut into sticks (or use baby carrots)
  • 1/2 cup Hummus
  • 2 Pickle spears

Chia Fresca

  • 1/2 cup Lemon juice fresh squeezed
  • 2 TBSP Maple syrup or honey
  • 1/2 tsp Chia seeds
  • Pinch salt
  • 16 oz Water
  • Fresh mint for garnish

Instructions
 

  • Heat the olive oil in a medium skillet over medium heat. Season the diced chicken breast with salt and black pepper. Cook the chicken until nicely browned and the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for a few minutes.
  • Spread the herb mayo onto each tortilla. Top with cooked chicken, cucumber, tomato, capers, feta cheese, and lettuce.
  • Fold in the sides of each wrap, then roll it up tightly from the bottom to form a secure wrap. Cut in half.
  • To prepare the chia fresca, squeeze the lemon juice and set aside. In a medium pitcher, stir together the lemon juice and maple syrup or honey until well combined.
  • Add the chia seeds and a pinch of salt, then slowly pour in the water while stirring gently to avoid clumping. Garnish with fresh mint.
  • Serve the wraps with carrot sticks, hummus, pickle spears, and chilled chia fresca on the side.

Nutrition

Calories: 645kcalCarbohydrates: 41gProtein: 36gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 107mgSodium: 1633mgPotassium: 1299mgFiber: 9gSugar: 21gVitamin A: 13727IUVitamin C: 44mgCalcium: 293mgIron: 3mg
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