Makes 4 servings. Recipe adapted from AARP.
Ingredients 1 pound boneless, skinless chicken breast, trimmed 1/2 teaspoon freshly ground pepper, divided 3 tablespoons nonfat plain Greek yogurt 3 tablespoons cider vinegar 3 tablespoons minced onion 2 tablespoons extra-virgin olive oil 1/8 teaspoon salt 1 medium tomato, chopped 1 avocado, chopped 3 strips cooked bacon, crumbled 8 large leaves red- or green-leaf lettuce 4 10-inch flour tortillas, preferably whole-wheat Nutritional info per serving Calories: 526 Total fat: 26g Cholesterol: 70mg Sodium: 901mg Total Carbs: 39g Dietary Fiber: 11g Protein: 34g |
Directions
Tips
Oiling a grill rack helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot rack.
- Preheat grill to medium-high.
- Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165°F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes.
- Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining 1/4 teaspoon pepper in a large bowl. Chop the chicken into bite-size pieces and add to the bowl along with tomato, avocado and bacon; toss to combine.
- To assemble the wraps, place 2 lettuce leaves on each tortilla and top with chicken salad (about 1 cup each). Roll up like a burrito. Serve cut in half, if desired.
Tips
Oiling a grill rack helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot rack.