Chicken Wrap

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 572kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes

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
US Customary - Metric

Instructions

  • Make the tea: Bring water to a simmer in a small pot. Remove from heat and steep the 4 ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste, then remove the tea bags. Let cool, refrigerate, and serve over ice when ready.
  • Prep all vegetables, chicken, and other ingredients as listed.
  • Cook the chicken: Heat 1 TBSP of olive oil in a medium skillet over medium heat. Season the diced chicken breast with salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for a few minutes.
  • Assemble the wraps: Spread the herb mayo evenly over each tortilla. Top with cooked chicken, cucumber, tomato, capers, feta cheese, and lettuce.
  • Fold in the sides of each tortilla, then roll tightly from the bottom to form a secure wrap. Slice each wrap in half.
  • Serve the wraps with carrot sticks, hummus, pickle spears, and iced ginger tea.

Nutrition

Calories: 572kcal | Carbohydrates: 23g | Protein: 36g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1636mg | Potassium: 1187mg | Fiber: 8g | Sugar: 7g | Vitamin A: 13723IU | Vitamin C: 20mg | Calcium: 265mg | Iron: 3mg

Chicken Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 572 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes

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

Instructions
 

  • Make the tea: Bring water to a simmer in a small pot. Remove from heat and steep the 4 ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste, then remove the tea bags. Let cool, refrigerate, and serve over ice when ready.
  • Prep all vegetables, chicken, and other ingredients as listed.
  • Cook the chicken: Heat 1 TBSP of olive oil in a medium skillet over medium heat. Season the diced chicken breast with salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for a few minutes.
  • Assemble the wraps: Spread the herb mayo evenly over each tortilla. Top with cooked chicken, cucumber, tomato, capers, feta cheese, and lettuce.
  • Fold in the sides of each tortilla, then roll tightly from the bottom to form a secure wrap. Slice each wrap in half.
  • Serve the wraps with carrot sticks, hummus, pickle spears, and iced ginger tea.

Nutrition

Calories: 572kcalCarbohydrates: 23gProtein: 36gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 107mgSodium: 1636mgPotassium: 1187mgFiber: 8gSugar: 7gVitamin A: 13723IUVitamin C: 20mgCalcium: 265mgIron: 3mg
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