 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Make dinner tonight a wrap. Toss grilled, shredded chicken in a tangy mayonnaise mixture and wrap it up in flatbread along with a shredded cabbage and pickles. Ingredients:
1/2 cup canola mayonnaise |
3 tablespoons white wine vinegar, divided |
2 1/2 teaspoons black pepper, divided |
1/4 teaspoon kosher salt, divided |
1 teaspoon fresh lemon juice |
1 cup shredded cabbage |
2 teaspoons bread-and-butter pickle juice |
2 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
4 light flatbread sandwich wraps (such as flatout light original) |
4 sandwich-cut bread-and-butter pickles |
Directions:
1. Preheat grill to medium-high heat.
2. Combine mayonnaise, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt, and lemon juice in a small bowl, stirring well. Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl; toss.
3. Sprinkle chicken with 1/2 teaspoon black pepper and 1/8 teaspoon salt. Place chicken on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until done. Cool; shred chicken. Combine chicken and mayonnaise mixture in a medium bowl; toss to coat. Place one flatbread on each of 4 plates; divide chicken mixture evenly among flatbreads. Top each serving with about 1/4 cup cabbage mixture and 1 pickle; roll up. Cut each wrap in half diagonally.
|
|