Lunch
Chicken Club Wraps
Juicy grilled chicken mingles with crisp bacon, creamy avocado, and ripe tomato in a tangy yogurt dressing that clings to every bite. Wrapped snugly in a soft tortilla with cool lettuce leaves, each mouthful delivers smoky, savory richness balanced by bright freshness.
- Total
- 38 min
- Prep
- 20 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 526
- Protein
- 34g
- Carbs
- 39g
- Fat
- 26g
- Fiber
- 11g
- Sugar
- 4g
- Sodium
- 901mg
Ingredients
- 1 lb boneless, skinless chicken breast, trimmed
- 1/2 tsp freshly ground pepper, divided
- 3 tbsp nonfat plain Greek yogurt
- 3 tbsp cider vinegar
- 3 tbsp minced onion
- 2 tbsp extra-virgin olive oil
- 1/8 tsp salt
- 1 medium tomato, chopped
- 1 avocado, chopped
- 3 strips cooked bacon, crumbled
- 8 large leaves red- or green-leaf lettuce
- 4 10-inch flour tortillas, preferably whole-wheat
Instructions
- Preheat grill to medium-high.
- Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill grates (see Tip). Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165°F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes.
- Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining 1/4 teaspoon pepper in a large bowl. Chop the chicken into bite-size pieces and add to the bowl along with tomato, avocado and bacon; toss to combine.
- To assemble the wraps, place 2 lettuce leaves on each tortilla and top with chicken salad (about 1 cup each). Roll up like a burrito. Serve cut in half, if desired.