Wraps have been all the rage for a while now, and it’s easy to see why. They allow your flavorful ingredients to shine, without being overshadowed by a lot of bread. You can turn any of your favorite sandwiches into wraps, which makes the possibilities endless. My choice today is grilled chicken with avocado, lettuce, tomato, onion and rosemary-garlic mayo. This meal is not only healthy—it’s also flavorful and delicious. Lunch? It’s a wrap!
Grilled Chicken Wrap with Rosemary-Garlic Mayo
Boneless, skinless chicken breasts
Kosher salt and fresh cracked black pepper
Avocado, sliced
Romaine lettuce
Tomato, sliced and lightly seasoned
Purple onion, sliced
Whole grain tortillas
Rosemary-Garlic Mayo
½ cup good mayonnaise
1 teaspoon chopped fresh rosemary
½ teaspoon white wine vinegar
¼ teaspoon minced garlic (or more to taste)
Kosher salt and fresh cracked black pepper
Season chicken liberally with kosher salt and fresh cracked black pepper. Heat olive oil in skillet over medium heat. Add chicken, and cook until done, turning only once. For large breasts, 8 minutes on each side is usually about right. Remove chicken from heat and transfer to a cutting board. Allow to cool slightly, and slice.
To assemble your wraps, spoon desired amount of mayo onto tortilla. Top with avocado, lettuce, tomato, onion and chicken. Season if necessary. Roll up wrap, and serve.
Tips:
Try whole grain tortillas for a healthy alternative.
Add your favorite cheese, if desired.
Instead of chips, serve wraps and sandwiches with a side of your favorite beans.
