Wraps are easy to make and refreshing when it’s hot outside. Even in fall, when the weather is still nice enough to grill outside, these have a fall touch by combining apple with the chicken.
This recipe makes four large wraps, but the recipe is easy to double if bigger appetites need more.
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 1/2 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. I don’t want to be in the kitchen longer than I have to, and the small amount needed makes this convenience product perfect.
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Get the idea? Wraps are tailor-made for exploiting what’s at hand, and that includes your imagination.
Chicken Apple Wraps
2 skinless, boneless chicken breasts, about 1 pound
1/4 cup nonfat Green yogurt with honey
3 tablespoons cider vinegar
3 tablespoons chopped fresh tarragon
2 tablespoons olive oil
2 tablespoons cooked, chopped bacon or 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 (10-inch) flour tortillas or flatbreads
Prepare a grill for medium heat or 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. Coarsely chop chicken into bite-size pieces and stir into yogurt mixture.
Distribute the spinach among the tortillas; top with the filling. Wrap ends around the filling.
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.
Yield: 4 servings.