Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!

Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta - yummy!

Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!

1 Ole Xtreme low carb wrap
3oz store bought rotisserie chicken – shredded
1/4cup precooked tricolor quinoa
7 red grapes – halved
7grams crumbled feta cheese
5grams chopped pecans
2tbsp fat free greek yogurt – plain or vanilla (I used vanilla because I like the extra sweetness)
1tsp fresh lemon juice
1tsp olive oil
1/2tsp vinegar (I used pomegranate)
Fresh ground pepper
Handful of spring mix

In a small bowl mix together the yogurt, oil, vinegar & lemon juice until well combined – add fresh ground pepper to taste. In a separate bowl mix together the chicken, grapes, pecans and quinoa. Pour the sauce over the chicken mixture and stir until evenly coated. Season with some more pepper or salt if you choose. You’ve probably noticed by now that I RARELY add salt to dishes, it’s just a personal preference. Lay the tortilla flat & layer with the spring mix, chicken mix & then feta cheese. Roll up tightly and cut!

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Hawaiian BBQ Chicken wrap with fresh grilled Pineapple, Red Onion & Cheddar Cheese. 325cal/34carb/5fat/35pro

Hawaiian BBQ Chicken wrap with fresh grilled Pineapple, Red Onion & Cheddar Cheese. 325cal/34carb/5fat/35pro

Hawaiian BBQ Chicken wrap with fresh grilled Pineapple, Red Onion & Cheddar Cheese. 325cal/34carb/5fat/35pro

Ingredients:

1 Ole Xtreme low carb/high fiber tortilla

4oz of raw chicken breast

70grams of fresh pineapple

2 slices of purple onion

32grams of BBQ sauce

14grams of fat free shredded cheddar cheese

handful of spinach

Fresh ground pepper

 

Directions: Preheat Panini grill or any other small grilling device. Bring water to a boil in a small sauce pan & boil chicken for 12 minutes. While chicken is cooking cut up the pineapple and grill with the red onion for a few minutes. Once chicken is cooked, shred with 2 forks, season with some fresh ground pepper and mix with the BBQ sauce. Layer the wrap with spinach, shredded chicken, cheese, pineapple, red onion and a little more spinach. Fold over both sides of wrap and grill in a Panini press for a few minutes until cheese is melted.