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Chicken Wrap

Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 582kcal

Ingredients

For the Wraps

  • 1 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless 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
  • 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 for 6–8 minutes or until nicely browned and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes.
  • Spread the herb mayo evenly onto each tortilla.
  • Top each wrap with cooked chicken, cucumber, tomato, capers, feta cheese, and romaine 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. 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 chia fresca.

Nutrition

Calories: 582kcal | Carbohydrates: 44g | Protein: 32g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 2669mg | Potassium: 1288mg | Fiber: 9g | Sugar: 22g | Vitamin A: 13703IU | Vitamin C: 42mg | Calcium: 300mg | Iron: 3mg