Grilled mediterranean chicken and vegetable wraps
White balsamic vinegar
3 medium clove(s), minced
¼ cup(s), chopped fresh
Uncooked boneless skinless chicken breast(s)
1 pound(s), cutlets
Uncooked bell pepper(s)
2 item(s), medium, assorted colors, quartered
Uncooked vidalia onion(s)
1 medium, or Walla Walla, halved
8" whole grain sandwich wrap(s)
½ cup(s), whole leaves
1 large, sliced
Reduced-fat feta cheese
½ cup(s), crumbled
- Combine, vinegar, garlic, oil, and chopped basil in large bowl. Transfer half of vinegar mixture to medium bowl. Add chicken to vinegar mixture and toss to coat. Add bell peppers and onion and toss to coat. Cover and refrigerate 1 hour.
- Spray grill rack and grill topper with nonstick spray. Preheat grill to medium or prepare medium fire.
- Remove chicken and vegetables from marinade and discard marinade. Sprinkle chicken and vegetables with salt and black pepper. Place chicken on grill rack and vegetables on grill topper and grill, turning occasionally, until chicken is cooked through and vegetables are lightly browned and crisp-tender, 8 minutes for chicken and 10 minutes for vegetables. Thinly slice chicken and bell peppers.
- Place one-fourth of chicken and vegetables on each wrap. Top evenly with whole basil leaves, tomato slices, and feta. Roll up and cut in half diagonally.
- Per serving:1 wrap