Mediterranean Chicken Wrap

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
350
protein 
33 g
sodium 
607 mg
carbohydrates 
25 g
fat 
13 g
fiber  
6 g
cholesterol 
77 mg
Servings 
6
Ingredients 

Dressing
1 Tbsp minced, red onions
1 Tbsp canola oil mayonnaise
1½ tsp Dijon mustard
1 Tbsp grated Parmesan cheese
1¾ Tbsp red wine vinegar
½ tsp garlic granules
1 tsp fresh chopped basil
¼ tsp dried oregano
1 tsp fresh chopped flatleaf parsley
⅛ tsp sea salt
⅛ tsp freshly ground black pepper

1 lb boneless, skinless chicken breast halves
2 med Roma tomatoes, diced
½ cup chopped canned waterpacked artichoke hearts
4 Tbsp chopped Kalamata olives
6 whole-wheat tortillas, 10 inch diameter

Instructions 
  1. Preheat grill or broiler.
  2. In a small bowl, combine all ingredients for the dressing, and set aside.
  3. Grill chicken breasts on medium sized baking sheet for 15 to 20 minutes until cooked through. The meat should be solid white throughout and the internal temperature will read 165F.
  4. Cool chicken and dice.
  5. In a large bowl, combine the chicken, tomatoes, artichokes and olives.  Pour dressing over the vegetable and chicken mixture and toss gently until mixture is fully coated.
  6. Place tortilla on a flat surface. Place ½ cup of vegetable and chicken mixture on a tortilla. Roll burrito style.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.