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Summer Chicken Salad Wrap

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Summer Chicken Salad Wrap
2011-06-04 Main Dish
5 91

Wrap seasoned, grilled chicken with avocado, mango, lettuce and pecans or walnuts for a fresh and healthy sandwich to-go.

  • Servings: 4


4 Boneless Skinless Chicken Breasts
1 cup Plain Yogurt
¼ cup Olive Oil
1 clove Garlic, minced
2 Tbsp Chopped Fresh Mint Leaves
½ tsp Paprika
Salt, to taste
Juice of 1/2 Fresh Lemon
Ripe Avocados, sliced into ¼" thick lengthwise slices
1 Fresh Ripe Mango, cubed
¼ cup Coarsely Chopped Pecans or Fresh Walnuts, optional
¼ head Shredded Iceberg Lettuce, white or red cabbage
4 Large Wraps or Pita Breads


Combine the yogurt, olive oil, lemon juice and spices, then mix well. In a resealable plastic bag, or a glass bowl, marinate the chicken breasts in 1/2 of the yogurt mixture for at least an hour. On a preheated grill, carefully grill the chicken breasts on both sides, just until cooked through.

Allow chicken to cool, then dice into small bite sized pieces. Toss diced chicken in a bowl with the remaining yogurt dressing until fully coated. Carefully mix in mango and nuts with a spoon. Assemble the wraps by filling each with 1/4 of the avocado slices, lettuce or cabbage, and 1/4 of the chicken salad. Wrap and serve.

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