Active Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
Nutrition Notes
What’s the benefit of using whole-wheat wraps?
Can I swap the bacon for turkey bacon?
Tips from the Test Kitchen
How should I cook the chicken if I don’t have a grill?
If you don’t have a grill, you can cook the chicken breasts in agrill pan, asauté panor an air fryer. You can also use leftoverroast chickenbreasts or rotisserie chicken breasts, just be sure to remove the skin before chopping the chicken into bite-size pieces.
I don’t have cider vinegar. Can I use another type?
Yes, you can use white-wine vinegar, rice vinegar or white vinegar as a substitute for cider vinegar.
What’s the best way to cook bacon?
You can fry bacon on the stove, bake it in the oven or cook it in the microwave. For each cooking method, follow our easy instructions for perfectly cooked bacon.
Wrap them in foil when you’re on the go
Keeping the filling inside wraps can be challenging, especially if you’re on the go. That’s why we recommend wrapping them in foil so you can pick them up and eat them without losing the filling, peeling back the foil as you go.
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breast, trimmed½teaspoonfreshly ground pepper, divided3tablespoonsnonfat plain Greek yogurt3tablespoonscider vinegar3tablespoonsminced onion2tablespoonsextra-virgin olive oil⅛teaspoonsalt1medium tomato, chopped1avocado, chopped3strips cooked bacon, crumbled8large leaves red- or green-leaf lettuce4 10-inch flour tortillas, preferably whole-wheat
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breast, trimmed
½teaspoonfreshly ground pepper, divided
3tablespoonsnonfat plain Greek yogurt
3tablespoonscider vinegar
3tablespoonsminced onion
2tablespoonsextra-virgin olive oil
⅛teaspoonsalt
1medium tomato, chopped
1avocado, chopped
3strips cooked bacon, crumbled
8large leaves red- or green-leaf lettuce
4 10-inch flour tortillas, preferably whole-wheat
DirectionsPreheat grill to medium-high.Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill grates (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.EquipmentGrillTipOiling the grill grates helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot grates.Originally appeared: EatingWell Magazine, May/June 2014
Directions
Preheat grill to medium-high.Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill grates (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.EquipmentGrillTipOiling the grill grates helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot grates.
Preheat grill to medium-high.
Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill grates (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.
Equipment
Grill
Tip
Oiling the grill grates helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot grates.
Originally appeared: EatingWell Magazine, May/June 2014
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Nutrition Facts(per serving)526Calories26gFat39gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
