Balsamic Chicken Wrap


Balsamic Chicken Wrap

So it is time to detox from the weekend!  I love Thanksgiving and all the food that comes with it, as my daughter calls them, Thanksgiving Mashed Potatoes, I fry chicken and my mom makes dressing, YUM!  Then Black Friday shopping and not eating the way I should, kinda is fun for a while, but then it stops feeling fun and makes you feel weighed down.  So since Saturday, I’ve cleaned up my eating and feel so much better already.

This wrap is fast, filling and good for you.  I used a Light Flatout for the wrap, grilled some chicken marinaded in a balsamic vinaigrette, add some cabbage, shredded carrots with a little of the vinaigrette drizzle on top and called it a day.


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Balsamic Chicken Wrap

Add a piece of fruit, and you have a great lunch you can feel good about!

Balsamic Chicken Wrap

1 lb. boneless chicken breast, cut into strips

1/4 cup of balsamic vinegar

2 TBSP. olive oil

salt & pepper

1 cup shredded cabbage (you can buy Cole Slaw)

1/2 cup shredded carrots

4 Flatouts or wraps of you choice

Combine vinegar, oil, salt and pepper in jar and shake to combine.  Salt and pepper your chicken and place in a resealable bag or bowl, pour over 1/2 the marinade and either shake the bowl or squish the bag to coat the chicken.  Allow to marinade up to 2 hours, more than that and the vinegar will change the texture of the chicken.  In a grill pan or outside grill, grill the strips for 2 to 3 minutes per side until done.

On a Flatouts, top each with a 1/4 the cabbage, a 1/4 of the carrots, drizzle with a little of the marinade and top with warm chicken. Roll and eat!

The cabbage stands up well to the warm chicken and the carrots give a little sweetness to the dish, plus there’s a lot of crunch in both.

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