Wrap it up!- Recipes with Wraps

Grilled Chicken Wrap with Red Pepper and Feta in a Balsamic Vinaigrette

1 Large (12-inch) Wrap
2 Chicken Tenders
1 TBSP Feta Cheese with Sun-Dried Tomato
1 Zucchini, small, diced and quartered
1/2 cup lettuce
a few slices of onion and yellow pepper
Balsamic Vinegar
Garlic salt
Red Pepper Flakes
olive oil, spray

Grill chicken tenders in a pan sprayed with olive oil.  Sprinkle garlic salt and red pepper flakes on chicken (to taste). In a separate pan, grill zucchini for about 2 minutes.  Add onions and peppers and cook until soft.

Lay wrap down and layer in the following order: cooked vegetables, cooked chicken.  Drizzle balsamic vinegar over chicken and spray one or two sprays of olive oil.  Add lettuce.  Fold bottom up, fold sides in and roll into a wrap.  Wrap a piece of aluminum foil around the base to hold the wrap together.  Enjoy!

Nutrition Information:  Calories:  375     Fat:  8g 
(information based on using a wrap with 250 calories and 6g of fat.  If you use a wrap with more or less calories/fat, the nutritional information will vary)

Cinnamon chips with Blueberry Dip

1/2 pint Blueberries
1/8 cup Sugar
6 oz. Low-Fat Vanilla Yogurt

4 wraps (I use Honey Wheat, but any kind you like will do)
cinnamon-sugar mix (I  pre-mix cinnamon and sugar and keep stored in a sugar shaker)
olive oil, spray

Preheat oven to 350.  Take wraps and cut like a New York style pizza (8 triangle slices).  Place triangles on a stoneware cooking sheet or cookie sheet.  Spray with olive oil or cooking spray and sprinkle with cinnamon-sugar.  Bake for 15 minutes if using white flour wraps or for 12 minutes if using whole wheat wraps.  Place triangle chips onto a cooling rack.

While chips are cooking, in a small food processor blend dip ingredients together.

Serve chips with dip!

Makes four servings. (8 chips and 1/4 cup of dip per serving)

Nutritional Information:  Calories per serving:   175      Fat:   3g

About Kimberly Dawson, M.S.

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