Mindful Sodexo 
Creamy, grilled chicken salad with crispy bacon, roasted tomatoes, and crisp romaine wrapped in a soft whole grain tortilla
Nutrition Facts:
Calories: 380, Carbs: 39 g, Protein: 26 g, Fat: 14 g, Sat. Fat: 4 g, Sodium: 540 mg, Fiber: 6 g
Prep Time: 20 to 25 minutes, plus 1 to 2 hours for marinating Cook time: 30 to 40 minutes Yield: 4 servings; 1 wrap per serving Difficulty level: Intermediate
BLT Chicken Salad Wrap
Ingredients
Prepare
BLT Chicken Salad Wrap
- 4 (10-inch) whole grain tortillas
- 8 to 12 romaine lettuce leaves
- 8 Roasted Plum Tomatoes halves
- 1 1/3 cups Creamy BLT Chicken Salad
- 1. Heat the tortillas in a microwave or in a skillet until warm and pliable.
- 2. Place 2 to 3 romaine lettuce leaves on the bottom third of each tortilla, leaving a 1-inch border.
- 3. In order, top lettuce with: - 2 roasted tomato halves - 1/3 cup chicken salad.
- 4. Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll it up tightly to seal.
- 5. Place the wrap seam-side down and slice it in half diagonally. Enjoy immediately!
Roasted Plum Tomatoes
- 8 plum tomatoes, halved lengthwise
- 1 tablespoon ground black pepper
- 1. Preheat oven to 250 degrees Fahrenheit.
- 2. Place tomato halves cut-side up on a lined baking sheet.
- 3. Lightly spray with oil and sprinkle with pepper.
- 4. Roast for 1 to 1 1/4 hours, until slightly dried and concentrated in flavor.
- 5. Remove from heat and let cool before using.
Creamy BLT Chicken Salad
- 2 tablespoons light mayonnaise
- 1/4 cup nonfat plain Greek yogurt
- 1 teaspoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh basil leaves
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon thinly sliced green onions
- 1 tablespoon finely chopped red onion
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 2 teaspoons apple cider vinegar
- 9 ounces Balsamic Grilled Chicken, diced
- 1/4 ounce cooked bacon, chopped
- 1. In a large mixing bowl, thoroughly combine all ingredients except chicken and bacon.
- 2. Fold in the chicken and bacon until well coated. Cover and refrigerate until ready to use.
Balsamic Grilled Chicken
- 1 1/8 teaspoons balsamic vinegar
- 1/3 teaspoon finely chopped garlic
- 1/3 teaspoon kosher salt
- 1/3 teaspoon ground black pepper
- 2 teaspoons canola oil
- 12 ounces raw boneless, skinless chicken breast
- 1. In a bowl, whisk together the balsamic vinegar, garlic, salt, pepper, and oil.
- 2. Coat the chicken with the marinade. Cover and refrigerate for 1 to 2 hours.
- 3. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 4 to 5 minutes per side, or until grill marks form, and the chicken reaches a minimal internal temperature of 165 degrees Fahrenheit.
- 4. Remove from heat. Let the chicken rest for 5 minutes, then dice it into 1/2-inch pieces.
Chef Tips:
- Make ahead: The chicken, roasted tomatoes, and chicken salad can be prepared up to 2 days in advance and stored in the refrigerator. Assemble wraps just before serving for the best texture.
- Double it! Make extra chicken salad and enjoy it on lettuce cups, on toast, or over a grain bowl.
- Save Time! Use rotisserie chicken or leftover grilled chicken instead of cooking from scratch.
- Lighten it up! Swap tortillas for large lettuce leaves or serve the chicken salad over greens or whole grains.
- Family-style: Lay out all the ingredients and let everyone build their own wrap. It’s fun, customizable, and great for gatherings or busy weeknights.
