Wraps make great summertime meals; they’re easy to execute and so refreshing when it’s hot outside. And even finicky kids usually like them — maybe even enough to help you make dinner.
This recipe makes four large wraps, but the recipe is easy enough to double if bigger appetites need more.
That said, though, a hearty serving of coleslaw or fruit salad, or even pineapple slices or melon wedges, will complement the wraps nicely.
A few notes on the ingredients: We had no trouble finding Greek yogurt with honey, and like the way it adds a touch of sweetness to its surroundings. Obviously, you can also add honey (about 2 teaspoons to 1 tablespoon) to plain yogurt. Likewise, we love tarragon, but persnickety palates may prefer milder basil or mint. And a half cup of dried cranberries could substitute for the apple.
Finally, you can make this recipe easier by buying packaged grilled chicken or turkey strips. Or harder: Fry your own bacon instead of buying bacon bits. Bowing to summer, though, I don’t want to cook any longer than I have to, and the small amount needed makes this convenience product perfect for the purposes here.
Get the idea? Wraps are tailor-made for exploiting what’s at hand, and that includes your imagination.
Prep: 25 minutes; Cook: 10 minutes; Makes: 4 wraps
2 chicken breasts, about 1 pound
1/4 cup nonfat Greek yogurt with honey
3 tablespoons each: cider vinegar, chopped fresh tarragon
2 tablespoons each: olive oil, bacon bits
2 green onions, chopped
1 small unpeeled Granny Smith apple, cored, diced
1 teaspoon salt or to taste
Freshly ground pepper
3 cups (about) baby spinach or other salad greens
4 flour tortillas or flatbreads (10-inch size)
Heat a grill pan over medium heat; grill chicken, turning halfway through, about 10 minutes. Set aside to cool.
Combine the yogurt, vinegar, tarragon, oil, bacon bits, green onion, apple, salt and pepper to taste in a large bowl. By this time, the chicken will have cooled; coarsely chop into bite-size pieces. Stir chicken into yogurt mixture.
Distribute the spinach among the tortillas; top with the filling. Wrap ends around the filling and enjoy.
Per serving: 462 calories, 16 g fat, 4 g saturated fat, 68 mg cholesterol, 44 g carbohydrates, 34 g protein, 1,516 mg sodium, 3 g fiber