GRILLED CHICKEN COOL WRAP RECIPE

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COPYCAT CHICK-FIL-A GRILLED CHICKEN COOL WRAP RECIPE ...

One of the healthier choices on the Chick-fil-A menu, this wrap is packed with veggies and a ton of flavor.

Total Time 37 minutes

Prep Time 25 minutes

Cook Time 12 minutes

Yield 2 serving(s)

Number Of Ingredients 16

1/2 cup white vinegar
1/4 cup light brown sugar
1 tablespoon kosher salt
1/4 cup granulated sugar
2 tablespoons orange zest
2 tablespoons orange juice
2 teaspoons garlic powder
1 chicken bouillon cube
2 tablespoons vegetable oil
1 chicken breast, about (14oz)
2 romaine lettuce leaves, torn
1/4 cup coleslaw mix
1/4 cup carrot, shredded
1/4 cup cheddar cheese, shredded
1/4 cup monterey jack cheese, shredded
2 flat bread, multigrain

Steps:

  • In a medium bowl whisk together ingredients for brine Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
  • Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side.
  • Remove chicken to a cutting board and slice thinly across the grain. Divide lettuce, coleslaw mix, carrots, cheese and chicken between both wraps. Roll up and serve with your favorite dipping sauce.

Nutrition Facts : Calories 610, FatContent 29.7, SaturatedFatContent 9.5, CholesterolContent 74.1, SodiumContent 4202.8, CarbohydrateContent 61.4, FiberContent 2.2, SugarContent 55.1, ProteinContent 23.8

GRILLED CHICKEN WRAPS RECIPE - OLIVEMAGAZINE



Grilled Chicken Wraps Recipe - olivemagazine image

Zhoggiu is a Sicilian mint and nut pesto that adds moisture and colour to these chicken wraps. On the table in 20 minutes and less than 500 calories per serving, it's a great lunchtime option

Provided by Nadine Brown

Categories     Quick and Easy

Total Time 20 minutes

Number Of Ingredients 11

ready-grilled chicken breast 1 (150g), shredded
wholemeal tortilla wraps 2
rocket leaves 20g
cherry tomatoes 5, roughly chopped
blanched almonds 20g
garlic 1 clove, roughly chopped
flat-leaf parsley large handful
mint large handful of leaves
white balsamic or sherry vinegar 1½ tsp
lemon 1, zested to make ½ tsp
extra-virgin olive oil 2 tbsp

Steps:

  • Toast the almonds in a small frying pan over a low-medium heat, stirring often for 3 minutes until they are slightly golden. Transfer immediately to a chopping board to cool. Roughly chop, then tip into a food processor along with the remaining zhoggiu ingredients, except the olive oil. Pulse until combined but not completely smooth, retaining a little texture.
  • Whizz the mixture and drizzle in the olive oil until it emulsifies and the sauce has thickened. If the sauce seems a little too thick, blitz in 1-1½ tbsp of water. Scrape into a large bowl and season to taste. Add the shredded chicken and toss with the sauce to coat. Season.
  • Lay out the tortilla wraps and top each with the rocket and cherry tomatoes. Divide the chicken mixture between the two, then wrap each tortilla. Wrap in foil if not eating straight away.

Nutrition Facts : Calories 405 calories, FatContent 21 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fibre, ProteinContent 31 grams protein, SodiumContent 0 milligram of sodium

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