If you are looking for a quick and healthy lunch wrap, here's one you might try on for size. This wrap comes together in a snap thanks to convenience grocery items and packs a punch with a whole grain flatbread wrap and lots of protein to keep you going strong! Studies show that people get more satisfaction with "crunchy" foods, so I've included a crispy lettuce/carrot/cabbage blend as well as nutrient dense pecans to cover that category. To balance out the flavor profile, we have sweet dried cherries and cranberries, tartness from the Greek yogurt and tarragon vinegar, the spicy bite of Southwestern seasonings on the lean chicken strips. What's not to like?!
I'll try my best to calculate the grams of fat (f), calories (c), and grams of protein (p) for each of these players per serving.
- multigrain flat bread (2.5f, 90c, 7p)
- 3 oz Southwestern seasoned chicken breast strips (2f, 110c, 23p)
- 1 Tbsp sundried tomatoes (0f, 35c, 2p)
- 2 Tbsp cherry cranberry pecan mix (3f, 60c, 0p)
- 1 Tbsp plain nonfat Greek yogurt (0f, 20c, 3.5p)
- lettuce blend (0f, 10c, 0p)
- kosher salt and black pepper to taste
- tarragon vinegar (0f, 0c, 0p)
Here we go.. Step-by-Step:
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| Rather than using mayo, I used 1 Tbsp plain nonfat Greek yogurt. Tangy and protein rich. |
By my best estimation, this comes out to around 7.5g fat, 325 cal, 35.5g protein.
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| 3 oz Southwestern seasoned chicken breast strips. I used the Oscar Mayer Deli Fresh brand. |
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| 1 Tbsp sun dried tomatoes, diced |
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| 2 Tbsp cherry cranberry pecan mix (found already mixed in a bag in the produce section) |
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| chop and mix all the stuff! |
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| A couple of shakes of tarragon vinegar. You could substitute other acids - lemon juice for example. |
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| Combine and season with salt and pepper to taste. |
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| Multigrain flat bread - lots of uses for these guys |
