Recipe
Main Dish
Grilled Chicken Wraps with Cilantro Yogurt Sauce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| For the chicken: | ||
| 3 | chicken breasts, cut into strips | |
| 2 tsp. | cumin | |
| 2 tsp. | chili powder | |
| Salt and freshly ground black pepper, to taste | ||
| For the filling: | ||
| 3 | summer squash, julienned | |
| 3 | zucchini, julienned | |
| 1 | red onion, julienned | |
| 1 | red pepper, julienned | |
| 1 | yellow pepper, julienned | |
| 2 tbsp. | olive oil | |
| For the sauce: | ||
| 2 c. | non-fat Greek yogurt | |
| 2 | cloves garlic | |
| ¼ c. | minced fresh cilantro | |
| ¼ c. | lime juice | |
| 1 tsp. | chili powder | |
| 1 tsp. | cumin | |
| Pinch of salt | ||
| 4 | Flat-Out Light wraps, for serving |
Directions
- Rub the chicken breasts with the cumin, chili powder, salt and pepper. Refrigerate and allow to marinate for 30 minutes to 1 hour.
- While the chicken is marinating, combine all sauce ingredients in a small bowl. Whisk to blend. Cover and refrigerate until ready to serve.
- Brush a grill with olive oil and preheat grill to medium. Grill all the vegetables and set aside.
- Grill the chicken strips until they reach an internal temperature of 165 degrees.
- Warm the tortillas and top each with 1/4 of the chicken. Add the grilled vegetables and top with the yogurt sauce.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 63mg
- Sodium: 188mg
- Total Carbohydrates: 20g
- Protein: 34g
Recipe Source:
Hy-Vee chefs.