A High Protein Meal Best Served Cold
These wraps are great for summer. While the recipe calls for air fried chicken breast, you can totally swap it for rotisserie chicken, leftover grilled chicken, or any other proteins you have in the fridge.
I’ve been tweaking this recipe for the last six months or so, trying different ingredients in the chopped filling and testing its meal-prep-ability.
There’s a tip in the recipe card for making the filling in bulk and storing components separately to assemble fresh. If you’re a fan of chopped chicken salad wraps/sandwiches, you’ll probably want to take a look at doubling or tripling the recipe.
Italian Grinder Chicken Wraps
Deli grinder inspired wraps with chopped chicken, turkey pepperoni, black forest ham, pepperoncini, provolone, shredded lettuce, oil and vinegar, and a creamy garlicky spread.
Ingredients
For the Chicken (or swap for 6 oz rotisserie/cooked chicken)
- 8 oz Boneless Skinless Chicken Breast
- ½ Tablespoon (8g) Olive Oil
- 1 teaspoon Lemon Pepper or Citrusy Poultry Seasoning Blend
For the Filling
- 17 slices (30g) Turkey Pepperoni
- 3 slices (56g) Black Forest Ham
- 2 slices (45g) Provolone, or your choice of cheese
- 2 Tablespoons (30g) Pickled Pepperoncini
- 3 cups (85g) Iceberg Lettuce, or your choice of greens
- 1 Shallot, finely diced (optional)
- 1 Tablespoon (15g) Red Wine Vinegar
- 1 Tablespoon (16g) Olive Oil
- ½ Tablespoon Italian Seasoning
- Salt and Pepper, to taste
For the Sauce
- ¼ cup (60g) Nonfat Greek Yogurt
- 2 Tablespoons (30g) Coarse Dijon Mustard
- 2 teaspoons (10g) Pepperoncini Brine
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
For the Wraps
- 2 Burrito-Sized Tortillas, or your choice of wrap, bread, etc.
Instructions
- Coat the chicken breast in ½ tablespoon of olive oil and seasoning. Air fry at 375ºF for 14-16 minutes until the chicken reaches an internal temperature of 165ºF. Let the chicken rest for a few minutes before chopping and combining with the other filling ingredients.
- Use a knife to roughly chop the pepperoni, ham, cheese, pepperoncini, and lettuce. Add to a large mixing bowl along with the Italian seasoning and 1 tablespoon each of olive oil and red wine vinegar. Add the cooled and chopped chicken breast and stir to combine. Salt and pepper to taste.
- Mix the sauce ingredients together and set aside.
- To assemble the wraps, heat the tortillas for 30-60 seconds in a pan over medium heat until pliable. Spread the sauce all over the tortilla before adding about 8 oz (225g) of the filling. Wrap like a burrito and slice in half when ready to serve.
Notes
- You can substitute the air fried chicken breast for 12 ounces of any cooked chicken like rotisserie chicken or grilled chicken breast.
- The nutrition facts were calculated with Mi Rancho whole wheat burrito tortillas.
- To reduce the fat content of each wrap, consider swapping turkey pepperoni for more ham or reducing the amount of provolone or using a lower fat cheese.
If you want to make the chopped chicken filling and sauces in bulk to make wraps all week long, store the lettuce separately and mix it in before assembling so it’s crunchy and fresh.
Nutrition
Serving: 1 wrap, Calories: 510kcal, Carbohydrates: 38g, Protein: 46g, Fat: 20g, Fiber: 6g
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One of my favorite lunches in the summertime!