Chicken Wrap

Chicken Wrap


Makes 2 servings. Per Serving:










For the Chicken:
– 4 ounces skinless, boneless chicken breast, thinly sliced
– Pinch salt and pepper
– Pinch garlic powder
– Pinch dried cilantro or parsley
– 1 teaspoon olive oil
– 1/4 cup peeled and minced onions
– 1/4 cup minced red and green bell peppers
– 2 high-fiber tortillas

For the Salad:
– 1 cup romaine lettuce
– 1/4 cup minced tomatoes
– 1/4 cup corn
– 1 tablespoon sliced almonds
– 1 tablespoon sweetened dried cranberries
– 1 tablespoon low-fat feta cheese or low-fat mozzarella-cheddar cheese blend
– 1 teaspoon of cranberry-almond vinaigrette



1. To make the Chicken: Place the chicken in a large bowl, and season with salt, pepper, garlic powder, and cilantro. In a large sauté pan, heat the olive oil over medium heat. Add the onions and red and green bell peppers and sauté for about 5 minutes. Add the chicken and sauté for 10 minutes, or until light brown and cooked through.

2. To make the Salad: In a medium bowl, mix the lettuce, tomatoes, corn, almonds, cranberries, cheese, and vinaigrette. Warm the tortillas in the microwave or heat them in a pan. Put half of the salad mix and chicken in each tortilla. “Wrap it up” and enjoy. For a “berry” happy ending, serve a small cup of yogurt with berries!

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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