Chicken Wrap

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 573kcal

Ingredients

For the Wraps

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • Salt to taste
  • Black pepper to taste
  • 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
  • 2 large Tortilla wraps

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
  • 16 oz Water
  • 2 TBSP Maple syrup or honey
  • 1/2 tsp Chia seeds
  • Pinch Salt
  • 2 Sprigs fresh mint for garnish
US Customary - Metric

Instructions

  • Prep all vegetables, chicken, and other ingredients as described in the ingredient list.
  • Heat the olive oil in a medium skillet over medium heat. Season the diced chicken breast with salt and black pepper. Cook until browned and cooked through, reaching an internal temperature of 165°F (74°C), about 6–8 minutes. Remove from heat and let rest for a few minutes.
  • 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 it up tightly from the bottom to form a secure wrap. Slice each wrap in half.
  • To prepare the chia fresca: combine lemon juice, water, maple syrup or honey, chia seeds, and salt in a large glass or pitcher. Stir well and let sit for 5 minutes so the chia seeds bloom. Garnish with fresh mint.
  • Serve the wraps with carrot sticks, hummus, pickle, and chia fresca on the side.

Nutrition

Calories: 573kcal | Carbohydrates: 31g | Protein: 32g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 2668mg | Potassium: 1243mg | Fiber: 9g | Sugar: 10g | Vitamin A: 13703IU | Vitamin C: 42mg | Calcium: 278mg | Iron: 3mg

Chicken Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 573 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
  • 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
  • 2 large Tortilla wraps

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
  • 16 oz Water
  • 2 TBSP Maple syrup or honey
  • 1/2 tsp Chia seeds
  • Pinch Salt
  • 2 Sprigs fresh mint for garnish

Instructions
 

  • Prep all vegetables, chicken, and other ingredients as described in the ingredient list.
  • Heat the olive oil in a medium skillet over medium heat. Season the diced chicken breast with salt and black pepper. Cook until browned and cooked through, reaching an internal temperature of 165°F (74°C), about 6–8 minutes. Remove from heat and let rest for a few minutes.
  • 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 it up tightly from the bottom to form a secure wrap. Slice each wrap in half.
  • To prepare the chia fresca: combine lemon juice, water, maple syrup or honey, chia seeds, and salt in a large glass or pitcher. Stir well and let sit for 5 minutes so the chia seeds bloom. Garnish with fresh mint.
  • Serve the wraps with carrot sticks, hummus, pickle, and chia fresca on the side.

Nutrition

Calories: 573kcalCarbohydrates: 31gProtein: 32gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 14gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 92mgSodium: 2668mgPotassium: 1243mgFiber: 9gSugar: 10gVitamin A: 13703IUVitamin C: 42mgCalcium: 278mgIron: 3mg
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