Mediterranean Chicken Wrap
1 Tbsp minced, red onions
1 Tbsp canola oil mayonnaise
1 1/2 tsp Dijon mustard
1 Tbsp grated Parmesan cheese
1 3/4 Tbsp red wine vinegar
1/2 tsp garlic granules
1 tsp fresh chopped basil
1/4 tsp dried oregano
1 tsp fresh chopped flatleaf parsley
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1 lb boneless, skinless chicken breast halves
2 med Roma tomatoes, diced
1/2 cup chopped canned waterpacked artichoke hearts
4 Tbsp chopped Kalamata olives
6 whole-wheat tortillas, 10 inch diameter
Preheat grill or broiler.
In a small bowl, combine all ingredients for the dressing, and set aside.
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.
Cool chicken and dice.
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.
Place tortilla on a flat surface. Place 1/2 cup of vegetable and chicken mixture on a tortilla. Roll burrito style.