French · Lunch
Herb Roast Chicken Wrap (High-Protein)
Roasted chicken breast is shredded with herb-flecked Greek yogurt and cottage cheese, then wrapped in a whole-wheat tortilla with white beans, arugula and tomato. The filling features tarragon, thyme and Dijon mustard, balanced by lemon brightness and a creamy, savoury finish.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
67.4gProtein
14.8gFat
48.9gCarbs
6.1gSugar
10.8gFiber
1012mgSodium
161mgChol
3.9gSat Fat
1180mgPotassium
220mgCalcium
4.8mgIron
0.7mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken breast dry, season with salt and pepper, rub with olive oil, dried tarragon, fresh thyme and garlic.
2
Roast
Roast at 400°F (200°C) for 18–20 minutes until the internal temperature reads 165°F and juices run clear.
3
Rest
Let the chicken rest for 5 minutes, then shred it into bite-sized strips with two forks.
4
Build
Mash the cannellini beans with cottage cheese, Greek yogurt, Dijon mustard and lemon juice until mostly smooth.
5
Fold
Fold the shredded chicken through the bean mixture until every piece is coated evenly.
6
Wrap
Lay the tortilla flat, spread the chicken mixture down the center, top with arugula and tomato, then roll tightly.
7
Plate
Slice the wrap in half on a diagonal and place on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g boneless skinless chicken breast
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried tarragon
- 1 tsp1 tsp fresh thyme leaves
- 2 clove2 clove garlic
- 2/3 cup80g, about a third of a 15.5 oz can cannellini beans
- 1/2 cup120g low-fat cottage cheese
- 4 tbsp60g plain Greek yogurt
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp lemon juice
- 22 whole-wheat flour tortilla (approximately 10-inch, 55g)
- 22 small handful (30g) arugula
- 44 thin slices tomato
- salt and black pepper to taste
