That's why this wrap is perfect. It's tasty, fresh, and takes only minutes to prepare. You could cut the prep time down even more if you cook your chicken in advance.
I mentioned earlier that you can save time by cooking chicken in advance. Now, I'm not a chicken expert - I don't want to say with certainty how long cooked chicken will last in a refrigerator before it goes bad. But I've grilled a bunch of chicken breasts on a Sunday, packed them into an airtight Ziploc®, and refrigerated them, and they were fine for about a week. At the very least, you should be able to eat the chicken for up to a few days after you cook it, as long as it's refrigerated and sealed.
There are plenty of ways to cook chicken. You can use the stove, poach it (when I poach I season with salt, pepper, and garlic, but don't add anything else), cook it in the oven (I'd use no-calorie nonstick spray instead of butter or olive oil), use a crock pot, or use my method of choice - grill it on the George Foreman. I season my chicken with salt, pepper, and garlic powder and then just throw it on the Foreman at 400 degrees for 12-14 minutes.
While the chicken is cooking, add your lettuce, grated cheese, teriyaki sauce, and croutons to a bowl.
The recipe calls for 3 1/2 tbsp of marinade. It doesn't seem like a lot, but trust me, it's more than enough. I used to be guilty of using way more dressing or sauce than necessary because I never believed the small portions would be enough, but once I started measuring more carefully, I realized that a little does go a long way.
When the chicken is finished, cut it into bite-sized pieces and add to the bowl.
Toss the chicken with the rest of the ingredients. Lay the wrap on a plate and place the chicken teriyaki mixture on top of it.
I like to put my wrap on the Foreman for a few minutes because I think it's better warm - that's just my preference, though. Definitely not a requirement.
The final step is to roll it up as tightly as you can, and enjoy! Also, in doing this, I've added a new goal to my cooking goals: learn how to roll a wrap properly. I'm pretty bad at it.
Make sure you have a fork handy in case you're bad at rolling wraps like I am - it comes in handy to eat the filling that falls out.
So that's that! This is one of my favorites. I've been making this a lot lately. I hope you enjoy it as much as I do!
Until next time!
- One 4.8-oz chicken breast fillet, cooked (I like Perdue® Perfect Portions® boneless, skinless chicken breasts)
- 1 cup chopped lettuce (or salad mix of your choice, I like to use Dole)
- 2 tbsp grated cheese
- 3 1/2 tbsp honey teriyaki marinade (I use Ken's)
- 6-9 croutons (I absolutely love the Butter & Garlic ones by Fresh Gourmet)
- 1 wrap of your choice (100 calories or less)
Serving size: Entire recipe
Weight Watchers PointsPlus value: 10
- Cook the chicken using your preferred method.
- While the chicken is cooking, add the lettuce, grated cheese, marinade, and croutons to a small bowl.
- When the chicken is finished, cut it into bite-sized pieces and add to the bowl. Toss until everything is evenly coated in marinade.
- Spread the mixture across the wrap and roll it tightly.