Grilled Chicken Wraps Recipe
These chicken wraps make a nice light meal or pair well with soup for a quick week night meal. I served them with a curried coconut carrot soup. I used Middle Eastern flatbread from Trader's Joes but make your own if you have time. I used Tandoori seasoning from Penzey's; again make your own version if you have the necessary spices.
Ingredients
- 1 lb chicken breast, boned, skinned and cut into long strips
- 1 1/2 bell peppers, seeded and cut into quarters
- 3 Persian cucumbers, peeled, seeded and cut into strips
- 3 cups baby spinach, cleaned
- 1 tsp Tandoori seasoning (I used Penzey's)
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 4 flatbread rounds
- salt/garlic pepper to taste
- Non stick cooking spray
Directions
- Mix yogurt, sour cream and 1/2 Tandoori seasonig until combined. Refrigerate until service.
- Heat grill to high heat. Season chicke and peppers with Tandoori seasoning, garlic pepper and spray light with non stick spray. Grilled until done. About 10 minutes.
- Warm flatbread in microwave until very pliable.
- Place all ingredients on table and allow diners to assembel their own wraps and add yogurt sauce as desired.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 191 | 46% |
| Total Fat 21.34g | 27% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 0.11g | |
| Cholesterol 90mg | 30% |
| Sodium 383mg | 16% |
| Potassium 611mg | 17% |
| Total Carbs 28.61g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.89g | 5% |
| Protein 25.65g | 41% |
