These sandwiches are generously stuffed, so we’ve wrapped them in parchment and cut them in half right through the paper to make them easier and less messy to eat. You can use wax paper if you don’t have parchment.
Ingredients
- 1 pound chicken breast tenders (about 8)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 pears, quartered lengthwise and cored
- Cooking spray
- 6 cups arugula
- Cranberry Vinaigrette
- 4 (8-inch) 96% fat-free whole wheat flour tortillas (such as Mission)
How to Make It
- Prepare grill. Sprinkle chicken with salt and pepper. Place chicken and pear on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side or until done. Grill pear 2 minutes on each side or until browned. Remove chicken and pear from grill; cut pear into ¼-inch slices.
- Combine arugula and Cranberry Vinaigrette in a large bowl; toss well. Place about 1 cup arugula mixture on each tortilla; top evenly with chicken and pear slices. Roll up tortillas, and wrap in parchment paper. Cut each wrap in half.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 349 kcal Calories from Fat: 67.5 kcal |
|
% Daily Value*
|
| Total Fat 7.5 g 21% |
Saturated Fat 0.3 g 2% |
Trans Fat 0.0 g |
Cholesterol 3.4 mg 1% |
Sodium 1039 mg 17% |
carbohydrates 42.7 g 33% |
Dietary Fiber 6 g 16% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |