Wraps are the epitome of an easy, on-the-go lunch, and this zesty Tuscan chicken salad wrap is a case in point. It’s a balanced meal that is ready in minutes. Combine precooked chicken strips (or leftover chicken), white beans, spinach, tomato, cheese and basil — then wrap, roll and go.
Tuscan Chicken Salad Wrap
Ingredients
- 6 ounces precooked or leftover chicken breasts
- 1/4 cup white beans, drained and rinsed
- 3 fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
- 1 tablespoon shredded Parmesan cheese
- 1/2 medium lemon, juiced
- 2 tablespoons plain 2% Greek yogurt
- Salt and pepper, to taste
- Small handful baby spinach
- 3 medium cherry tomatoes, sliced
- 1 large (10-inch) whole-wheat flour tortilla
Directions
Heat the chicken strips according to package directions. Once warm, chop chicken into bite-size pieces.
In a small bowl, add chicken, white beans, basil, cheese, lemon juice and yogurt. Season with salt and pepper to taste.
Layer spinach and tomatoes on the tortilla, then add chicken mixture. Fold both sides of the tortilla toward the center until the edges almost touch. Tightly fold the lower half of the tortilla up over the fillings. Continue rolling tightly upward, tucking in the left and right sides as you go. Slice in half with a serrated knife, and serve.
Nutrition Information
Serves: 2 | Serving Size: 1/2 wrap
Per serving: Calories: 242; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 54mg; Sodium: 689mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 4g; Protein: 29g
Nutrition Bonus: Potassium: 133mg; Iron: 20%; Vitamin A: 28%; Vitamin C: 20%; Calcium: 12%
