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Home 
Your Health Diet and Nutrition Weight Loss & Exercise Tools and Resources Healthy Recipes Tangy Chicken Wrap
Tangy Chicken Wrap
Serving size: 1 wrap
Servings: 4 wraps
Wrap
1 pound cooked boneless, skinless chicken breast (may substitute grilled tuna)
1 Pound baby spinach, cleaned and trimmed (May substitute lettuce for spinach)
2 Cups cherry tomatoes, halved
1 Cup mandarin oranges, drained
4 12-inch tortillas-flavored, plain or whole wheat
Dressing
2 Cups plain no-fat or low fat yogurt
3 Tablespoons rice wine vinegar
1 Tablespoons minced ginger, teaspoon of dry would work
1 Tablespoon light soy sauce
1 Tablespoon fresh limejuice
1 Tablespoon lime zest
2 Tablespoon fresh orange juice
1 Tablespoon orange zest
2 Tablespoon light or dark brown sugar
½ Teaspoon crushed red pepper (optional)
Mix ingredients for dressing (can be made the day ahead) and hold cold. Brush lightly with oil or use a spray like Pam.
To assemble wraps: Place tortilla on flat dry surface. Spread about 2 Tablespoons of dressing on tortilla. Layer in order: 2 cups loose fresh spinach (or lettuce), 4 ounces chicken, ½ cup tomatoes, ¼ cup mandarin oranges, drizzle another Tablespoon of dressing across the top. Wrap burrito style. Cut completed wrap on the bias (at an angle) and serve with extra dressing.
These can be assembled before service. Wrap with plastic wrap and keep chilled. Cut them when you are ready to serve. Put extra dressing in tight seal container and keep cold until ready to serve.
Nutrition
Calories: 259
Fat: 3 grams
Saturated Fat: 1 gram
Carbohydrate: 26 grams
Fiber: 3 grams
Sodium: 278 mg
Recipe created by Chef Monty Lowans