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Recipe Summary

Prep time: 15 mins
Cook time: 10 mins
Yield: 1 servings

Ratings & Reviews

User rating:rating

Rated by 1 visitors

This recipe is...

  • rich in protein
  • lower in carbs
 
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Honey-Mustard Chicken Wraps

This recipe serves: 
Ingredients
For the honey mustard chicken:
1 tablespoon olive oil
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
pinch cayenne pepper
1 tablespoon fresh rosemary
1 small chicken breast (4 ounces)
For the wrap:
2 tablespoons cream cheese, low-fat whipped
1 teaspoon diced, sweet onion
1 large flour tortilla
1 large green leaf lettuce leaf, shredded
Cooking Instructions
For the honey mustard chicken:
1. Mix the olive oil, vinegar, mustard, honey, salt, cayenne pepper and rosemary together in a large resealable plastic bag. Add the chicken breast and seal the bag. Turn the bag over several times to thoroughly coat the chicken with the marinade and refrigerate at least 30 minutes or up to 4 hours.

2. Preheat the grill to medium high.

3. Remove the chicken from the marinade, shaking off any excess and season on both sides with salt and pepper. Discard the leftover marinade.

4. Grill the breast until golden brown, about 4 minutes. Turn over and cook an additional 4 minutes, or until the chicken is well browned and cooked through. Remove the chicken from the grill and place on a cutting board to let cool, then cut the chicken into small pieces.

For the wrap:
5. In a small bowl, combine the cream cheese and onion. Add salt and pepper to taste.
6. Lay the tortilla out on a work surface in front of you. Spread the cream cheese mixture in the middle of the tortilla. Place the lettuce and chicken in the center of the tortilla. Tightly wrap the tortilla into a cylinder ending with the seam side down.

7. Cut the wrap on a diagonal and serve.

Serving Size: 1 wrap

Nutritional Information

Number of Servings: 1

Per Serving

  • Calories
  • 515
  • Carbohydrate
  • 42 g
  • Fat
  • 9 g
  • Fiber
  • 3 g
  • Protein
  • 63 g
  • Saturated Fat
  • 2 g
  • Sodium
  • 590 mg
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