Grilled Chicken Vineyard Wraps
Cook time – 8 min
- Total time
- 23 minutes
- Preparation time
- 15 minutes
- Calories
- 310
- Portions
- 4
Directions
- Prepare outdoor grill for direct grilling over medium heat. Coat chicken with oil; sprinkle with salt and pepper. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cool and cut into ½-inch strips.
- Toss celery, onion, spinach, blueberries, pecans, vinaigrette, and chicken in a large bowl. Makes about 8 cups.
- Place wraps on work surface; divide chicken mixture onto bottom of wraps. Roll up wraps with filling from bottom and secure with toothpicks; cut diagonally in half.
Ingredients
- 1 pound thin-cut boneless, skinless chicken breasts
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 stalks DOLE® Celery, chopped
- 1 small DOLE® Red Onion, thinly sliced
- 4 cups chopped DOLE® Spinach
- ½ cup DOLE® Blueberries
- ¼ cup chopped pecans
- ¼ cup fat-free raspberry vinaigrette
- 4 multi-grain with flax flatbread (Note: we used the Flatout brand)
Allergens: Tree Nuts, Wheat, Soy
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 1 wrap |
| Calories | 310 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (11 g) | 14% |
| Saturated Fat (1 g) | 4% |
| Cholesterol (52 mg) | 17% |
| Sodium (739 mg) | 32% |
| Total Carbohydrate (26 g) | 10% |
| Dietary Fiber (11 g) | 38% |
| Total Sugars (8 g) | |
| Protein (32 g) | |
| Calcium | 4% |
| Iron | 10% |
| Magnesium | 10% |
| Manganese | 30% |
| Phosphorus | 4% |
| Potassium (315 mg) | 6% |
| Thiamin | 8% |
| Vitamin A | 15% |
| Vitamin B6 | 8% |
| Vitamin C | 15% |
| Vitamin E | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.