Grilled Chicken Caesar Wrap

Prep Time: 30 minutes
Servings: 4

Ingredients:
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons low-fat mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • 2 small romaine hearts
  • ⅓ cup finely shredded Parmesan cheese
  • 4 8- to 9-inch spinach wraps, warmed
Directions:
  1.  Preheat grill to medium-high.
  2.  Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
  3. Oil the grill (see tip under notes). Sprinkle chicken with salt. Cut romaine in half lengthwise, leave root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registered 165°F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
  4. Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.
Notes:

This recipe is high in protein and a good source of fiber!

Tip: Oil the grill rack before you grill to keep food from sticking. Bring a little bowl of oil out to the preheated grill along with a folded paper towel and a pair of tongs. Oil the paper towel, hold it with the tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it can cause a flare-up.)

Nutrition:

Per serving: 429 calories | 33 g protein | 16 g fat | 40 g carbohydrates | 5 g fiber | 688 mg sodium

Recipe source: https://www.eatingwell.com/recipe/250720/grilled-chicken-caesar-salad-wrap/