Grilled Chicken Wraps
Serve with iced tea if desired.

Servings: 4

1/2 cup low fat mayonnaise (we used Hellmann's®)
3 tablespoons white wine vinegar, divided
2 1/2 teaspoons black pepper, divided
1/4 teaspoon kosher salt, divided
1 teaspoon fresh lemon juice
1 cup packaged shredded broccoli slaw
2 teaspoons bread-and-butter pickle juice
12 ounces boneless skinless chicken breast halves
Cooking spray
4 Mission Carb Blance whole wheat tortillas
4 sandwich sliced bread & butter pickles

Preheat grill to medium-high heat.

Combine mayonnaise, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt, and lemon juice in a small bowl, stirring well. Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl; toss.

Sprinkle chicken with 1/2 teaspoon black pepper and 1/8 teaspoon salt. Place chicken on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until done. Cool; shred chicken. Combine chicken and mayonnaise mixture in a medium bowl; toss to coat. Place one flatbread on each of 4 plates; divide chicken mixture evenly among flatbreads. Top each serving with about 1/4 cup cabbage mixture and 1 pickle; roll up. Cut each wrap in half diagonally.

Per Serving (1 wrap): 226 Calories; 5g Fat (20.5% calories from fat); 1g Saturated Fat; 23g Protein; 22g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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