Italian · Lunch
Grilled Chicken Flatbread Wrap (Low-Calorie)
Grilled chicken breast wrap on whole-wheat flatbread with charred zucchini, roasted bell pepper, fresh arugula, part-skim mozzarella, and basil-yogurt sauce. Lean, high-protein Italian herb flavors with minimal calories and fat.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
392Calories
45.2gProtein
10.9gFat
29.8gCarbs
5.9gSugar
6.1gFiber
540mgSodium
112mgChol
3.4gSat Fat
870mgPotassium
210mgCalcium
2.6mgIron
0.5mcgVitamin B12
38mgVitamin C
low-calorie
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Slice the chicken breast into thin strips, mince the garlic, chop the basil, and slice the zucchini and bell pepper into strips.
2
Heat
Grill the chicken strips on a grill pan over medium-high heat for 3-4 minutes per side until opaque and charred on edges.
3
Heat
Grill zucchini and bell pepper strips on medium heat for 3-4 minutes, turning once, until softened and lightly charred.
4
Whisk
Mix greek yogurt, chopped basil, minced garlic, lemon juice, salt, and black pepper in a small bowl until smooth.
5
Rest
Let grilled chicken sit for 5 minutes to allow juices to settle back into the meat.
6
Assemble
Lay the tortilla flat, spread basil-yogurt sauce down the centre, then layer arugula, zucchini, pepper, chicken, and mozzarella.
7
Plate
Fold in tortilla sides and roll tightly from bottom into a compact wrap, then slice diagonally and arrange on plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken breast
- 22 whole-wheat flour tortilla (8-inch)
- 5 oz140g zucchini
- 3.6 oz100g red bell pepper
- 22 small handful (30g) arugula
- 1.4 oz40g part-skim mozzarella
- 4 tbsp60g plain greek yogurt
- 8-10 fresh basil leaves
- 22 small clove garlic
- 1 tsp1 tsp lemon juice
- salt, to taste
- black pepper, to taste
