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Diced Chicken Breast Wrap

Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 585kcal

Ingredients

For the Wrap

  • 1 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • Salt to taste
  • Black pepper to taste
  • 1 cup Cucumber diced
  • 1 cup Tomato diced
  • 2 TBSP Capers drained
  • 2 oz Feta cheese crumbled
  • 1 cup Romaine lettuce chopped
  • 2 TBSP Herb mayo
  • 2 Whole wheat tortilla wraps burrito size

For the Sides

  • 1 cup Carrots peeled and cut into sticks
  • 1/2 cup Hummus
  • 2 Pickle spears

For the Chia Fresca

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

Instructions

  • Prepare all ingredients as listed.
  • Heat 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 herb mayo over the tortilla wraps.
  • Layer with romaine lettuce, cooked diced chicken, cucumber, tomato, capers, and crumbled feta.
  • Fold in the sides of each wrap and roll tightly from the bottom to seal. Slice if desired.
  • Combine lemon juice, water, maple syrup, and chia seeds. Stir well and let sit for 5 minutes to allow the chia seeds to bloom. Garnish with fresh mint.
  • Serve the wraps with carrot sticks, hummus, pickle spears, and chia fresca.

Nutrition

Calories: 585kcal | Carbohydrates: 52g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 2883mg | Potassium: 1303mg | Fiber: 10g | Sugar: 17g | Vitamin A: 13708IU | Vitamin C: 42mg | Calcium: 333mg | Iron: 4mg