Go Back
–+ servings
Print

Chicken Wrap

Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 601kcal

Ingredients

For the Wraps

  • 1 tsp 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 Romaine lettuce chopped
  • 1 cup Cucumber diced
  • 1 cup Tomato diced
  • 2 TBSP Capers drained
  • 2 oz Feta cheese crumbled

For the Sides

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

For the Chia Fresca

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

Instructions

  • Prepare all ingredients as listed above.
  • Heat the olive oil in a medium skillet over medium heat. Season the diced chicken with salt and black pepper.
  • Sauté the chicken for 7–10 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165°F (74°C). Remove from heat and let rest briefly.
  • Spread the herb mayo evenly over each tortilla.
  • Layer with romaine lettuce, diced chicken, cucumber, tomato, capers, and crumbled feta.
  • Fold in the sides of each wrap and roll tightly from the bottom to seal. Slice each wrap in half.
  • To make the chia fresca, combine all ingredients. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.
  • Serve the wraps with carrot sticks, hummus, pickle spears, and chia fresca.

Nutrition

Calories: 601kcal | Carbohydrates: 41g | Protein: 36g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1633mg | Potassium: 1299mg | Fiber: 9g | Sugar: 21g | Vitamin A: 13727IU | Vitamin C: 44mg | Calcium: 293mg | Iron: 3mg