Chicken Club Wraps

• Meat

  • 3 strips Bacon, cooked
  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 Avocado
  • 8 Leaf lettuce, large leaves red- or green
  • 3 tbsp Onion
  • 1 Tomato, medium

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1/8 tsp Salt

• Oils & Vinegars

  • 3 tbsp Cider vinegar
  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 (10 inch flour tortillas

• Dairy

  • 3 tbsp Greek yogurt, nonfat plain

Found on eatingwell.com

Description

Ingredients

• 1 pound boneless, skinless chicken breast, trimmed
• ½ 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
• ⅛ 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

Directions

• Preheat grill to medium-high. Sprinkle chicken on both sides with ¼ 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 ¼ 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.

Nutrition