Grilled Chicken and Vegetable Wrap

This Grilled Chicken and Vegetable Wrap is a deliciously healthy lunch option, packed with lean protein and fresh veggies. A perfect balance of flavors wrapped in a whole wheat tortilla, it's both satisfying and nutritious.

Ingredients

• 2 boneless, skinless chicken breasts - 300 grams
• 1 tablespoon olive oil - 15 ml
• 1 teaspoon garlic powder - 5 grams
• 1 teaspoon paprika - 5 grams
• Salt - to taste
• Black pepper - to taste
• 1 red bell pepper - 150 grams, sliced
• 1 zucchini - 150 grams, sliced
• 1 small red onion - 100 grams, sliced
• 4 whole wheat tortillas - 2 large (about 70 grams each)
• 2 cups mixed salad greens - 100 grams
• 4 tablespoons hummus - 60 grams
• 1 tablespoon balsamic vinegar - 15 ml

Steps

1. Preheat the grill or a grill pan over medium heat.
2. In a bowl, toss the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.
3. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 75°C).
4. While the chicken is cooking, toss the sliced bell pepper, zucchini, and red onion with a bit of olive oil, salt, and pepper.
5. Add the vegetables to the grill and cook for about 5-6 minutes until tender and slightly charred.
6. Remove the chicken and vegetables from the grill and let them rest for a few minutes before slicing the chicken.
7. Spread 2 tablespoons of hummus on each tortilla, then layer with mixed salad greens, sliced chicken, and grilled vegetables.
8. Drizzle with balsamic vinegar, then roll the tortillas tightly to form wraps.
9. Cut the wraps in half and serve immediately.

Nutrition

• Calories: 450
• Protein: 36 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• High in protein which aids in muscle repair and growth.
• Rich in vitamins and minerals from the fresh vegetables.

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