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Grilled Chicken Vineyard Wraps

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Total Time (minutes)
23
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 15 minutes
Calories Per Serving: 310
Nutrients

Nutrition Facts

Serving Size: 1 wrap

Amount per serving
Calories 310 Calories from fat: 95
% Daily Value*
Fat 11 g 14 %
Saturated 1 g 4 %
Trans 0 g
Cholesterol 52 mg 17 %
Sodium 739 mg 32 %
Potassium 315 mg 6 %
Carbohydrate 26 g 10 %
Fiber 11 g 38 %
Sugars 8 g
Protein 32 g
Vitamin A 15 %
Vitamin C 15 %
Calcium 4 %
Iron 10 %
Vitamin E 8 %
Thiamin 8 %
Vitamin B6 8 %
Phosphorus 4 %
Magnesium 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 pound thin-cut boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 stalks DOLE® Celery, chopped
  • 1 small DOLE® Red Onion, thinly sliced
  • 4 cups chopped DOLE® Spinach
  • ½ cup DOLE® Blueberries
  • ¼ cup chopped pecans
  • ¼ cup fat-free raspberry vinaigrette
  • 4 multi-grain with flax flatbread (Note: we used the Flatout brand)

Directions

  1. Prepare outdoor grill for direct grilling over medium heat. Coat chicken with oil; sprinkle with salt and pepper. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cool and cut into ½-inch strips.
  2. Toss celery, onion, spinach, blueberries, pecans, vinaigrette, and chicken in a large bowl. Makes about 8 cups.
  3. Place wraps on work surface; divide chicken mixture onto bottom of wraps. Roll up wraps with filling from bottom and secure with toothpicks; cut diagonally in half.
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Grilled Chicken Vineyard Wraps Prep Time:15 minutes Cook time:23 minutes Serves: 4
Nutrition facts: 310 Calories, 11 grams fat
Ingredients: 1 pound thin-cut boneless, skinless chicken breasts, 2 teaspoons olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 3 stalks DOLE® Celery, chopped, 1 small DOLE® Red Onion, thinly sliced, 4 cups chopped DOLE® Spinach, ½ cup DOLE® Blueberries, ¼ cup chopped pecans, ¼ cup fat-free raspberry vinaigrette, 4 multi-grain with flax flatbread (Note: we used the Flatout brand), Directions:Prepare outdoor grill for direct grilling over medium heat. Coat chicken with oil; sprinkle with salt and pepper. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cool and cut into ½-inch strips.Toss celery, onion, spinach, blueberries, pecans, vinaigrette, and chicken in a large bowl. Makes about 8 cups.Place wraps on work surface; divide chicken mixture onto bottom of wraps. Roll up wraps with filling from bottom and secure with toothpicks; cut diagonally in half.