Chicken Club Wraps

By garciamoss

Whole-wheat tortillas provide a tasty twist in this quick grilled chicken breast recipe that combines all the elements of a classic club sandwich into a wrap. Serve with extra napkins.

Ingredients

• 1 pound boneless, skinless chicken breast, trimmed
• 1/2 teaspoon freshly ground pepper, divided
• 3 tablespoons nonfat plain Greek yogurt
• 3 tablespoons cider vinegar
• 3 tablespoons minced onion
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon 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

Preparation

Step 1

Preheat grill to medium-high.
Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill rack (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.

Tips & Notes

Oiling a grill rack helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot rack.