Recipe
Main Dish
Grilled Chicken Wraps with Cilantro Yogurt Sauce
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
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.