You can typically buy pre-cooked chicken breasts in the deli case of your natural food market. Alternatively, you can grill or broil chicken breasts ahead of time. First, season the bone-in chicken breasts with freshly ground black pepper and a touch of sea salt. Then broil, 6 inches from heat source for 10 minutes per side.
- My favorite dressing is 1 part honey to 1 part dijon mustard to 1 part nonfat plain Greek yogurt.
- For a vegetarian wrap, swap out the chicken for 12 ounces of baked tofu.
Note: Try carrot or celery sticks on the side!
Prep time: 5-10 minutes
Ingredients (use organic when available):
- 4 low-fat, low carb, multi-grain wraps (8 inches)
- 2 cooked chicken breasts, deboned, chopped into pieces
- ½ cup shredded carrots
- 1 avocado, thinly sliced
- 1 cup baby spinach leaves
- ¼ cup of your favorite low-fat natural dressing (about 1 tablespoon per wrap)
Instructions:
- Place wraps side by side on a flat surface. Divide chicken into four portions (about ½ cup each). Place a portion of chicken on each wrap.
- Top each wrap with carrots, avocado, and spinach.
- Drizzle dressing evenly over each wrap.
- Roll each wrap up tightly and cut on the diagonal.
- Serve immediately or wrap tightly in aluminum foil and refrigerate for lunch the next day.
Nutrition Facts per serving: 247 calories, 15 grams fat, 62 milligrams cholesterol, 96 milligrams sodium, 500 milligrams potassium, 6.2 grams carbohydrates, 4 grams dietary fiber, 21.5 grams protein, high in selenium, Vitamins C and A and niacin.
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