Whole-wheat chicken wrap with arugula and parsley

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Whole-wheat chicken wrap with arugula and parsley calories by ingredient
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Number of Servings: 4


    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

    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.

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