Mediterranean Chicken Wrap
Source of Recipe
"Canyon Ranch: Nourish", by Scott Uehlein and Canyon Ranch
Recipe Introduction
This recipe is served to the guests at the Canyon Ranch resorts during the summer months. It is quite tasty and healthy as well. /jmp
FOR THE DRESSING:
1 tablespoon red onion -- minced
1 tablespoon canola oil mayonnaise
1 1/2 teaspoons Dijon mustard
1 tablespoon Parmesan cheese -- freshly grated
2 tablespoons red wine vinegar
1/2 teaspoon garlic granules
1 teaspoon fresh basil -- minced
1/2 teaspoon dried oregano
1 teaspoon fresh flat-leaf parsley -- minced
1/8 teaspoon sea salt
1/8 teaspoon black pepper -- freshly ground
FILLING:
1 pound boneless chicken breasts -- skinned and
-- halved
2 medium Roma tomatoes -- diced
1/2 cup canned artichoke hearts -- chopped
-- (water-packed)
1/4 cup kalamata olives -- chopped
WRAPPING:
6 whole wheat tortillas
-- (10-inch size)
Preheat the oven to 350 degrees F. Lightly spray a baking sheet with canola oil.
Combine the onions, mayonnaise, mustard, Parmesan cheese, vinegar, garlic, basil, oregano, parsley, salt, and pepper in a small bowl. Set aside.
Place the chicken breasts on the baking sheet and bake for 15 to 20 minutes, or until the internal temperature reaches 165 degrees F. Let cool. Cut into bite-size pieces.
Combine the chicken, tomatoes, artichokes, and olives in a large bowl. Pour the dressing over the mixture and toss gently until fully coated. Place 1/2 cup chicken mixture on each tortilla. Roll up burrito style.
Makes 6 servings
Each serving provides:
350 calories, 25 g carbohydrate, 13 g fat, 77 mg cholesterol, 33 g protein, 607 mg sodium, 6 g fiber
Categories: Healthy, Wraps
Recipe typed for you by Judi Mae Phelps.
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