Whole-wheat chicken wrap with arugula and parsley
- Number of Servings: 4
Ingredients
Sauce: 1/2 cup lightly packed baby arugula 1/2 cup lightly packed fresh flat-leaf parsley 2 teaspoons chopped fresh chives 1 small garlic clove, coarsely chopped 3/4 cup fat free Greek yogurt 1 teaspoon white wine vinegar 1 tablespoon lemon zest Salt and freshly ground black pepper Sandwich: 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts) 4 (8-inch) whole-wheat tortillas 1 1/3 cups baby arugula
For the sauce: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a medium bowl. Season with salt and pepper.
For the Sandwich: Add the shredded chicken to sauce and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
For the Sandwich: Add the shredded chicken to sauce and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Nutritional Info Amount Per Serving
- Calories: 223.4
- Total Fat: 3.8 g
- Cholesterol: 32.9 mg
- Sodium: 459.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.4 g
- Protein: 21.6 g
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