High Protein Italian Grinder Chicken Wraps

Ingredients

• 8 oz Boneless skinless chicken breast
• 0.5 tbsp Olive oil (For coating the chicken)
• 1 tsp Lemon pepper or citrusy poultry seasoning blend (For seasoning the chicken)
• 17 slices Turkey pepperoni (Roughly chopped)
• 3 slices Black Forest ham (Roughly chopped)
• 2 slices Provolone (Or your choice of cheese; roughly chopped)
• 2 tbsp Pickled pepperoncini (Roughly chopped)
• 3 cups Iceberg lettuce (Roughly chopped; other greens may be used)
• 1 Shallot (Finely diced; optional)
• 1 tbsp Red wine vinegar (For the filling)
• 1 tbsp Olive oil (For the filling)
• 0.5 tbsp Italian seasoning (For the filling)
• Salt (To taste)
• Black pepper (To taste, for the filling)
• 0.25 cup Nonfat Greek yogurt (For the sauce)
• 2 tbsp Coarse Dijon mustard (For the sauce)
• 2 tsp Pepperoncini brine (For the sauce)
• 0.25 tsp Garlic powder (For the sauce)
• 0.25 tsp Black pepper (For the sauce)
• 2 Burrito-sized tortillas (Or your choice of wrap or bread; nutrition was calculated with whole-wheat burrito tortillas)

Steps

1. 1

   Coat the chicken breast evenly with 1/2 tablespoon of olive oil and the lemon-pepper or citrusy poultry seasoning blend.

2. 2

   Preheat an air fryer to 375°F (190°C). Air-fry the seasoned chicken for 14–16 minutes, turning if needed, until the thickest part reaches an internal temperature of 165°F (74°C).

3. 3

   Transfer the chicken to a cutting board and let it rest for a few minutes so the juices redistribute. Once cool enough to handle, chop it into bite-sized pieces.

4. 4

   Roughly chop the turkey pepperoni, ham, provolone, pickled pepperoncini, and iceberg lettuce. Finely dice the optional shallot.

5. 5

   Add the chopped pepperoni, ham, provolone, pepperoncini, lettuce, and optional shallot to a large mixing bowl.

6. 6

   Add the Italian seasoning, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar. Add the cooled chopped chicken and stir until the filling is evenly combined. Season with salt and pepper to taste.

7. 7

   In a separate bowl, whisk together the Greek yogurt, Dijon mustard, pepperoncini brine, garlic powder, and 1/4 teaspoon black pepper until smooth and creamy. Set the sauce aside.

8. 8

   Heat a large skillet or pan over medium heat. Warm each tortilla for 30–60 seconds, turning as needed, until pliable but not crisp.

9. 9

   Spread the sauce over the surface of each warm tortilla. Divide the filling between the tortillas, using about 8 ounces (225 g) of filling per wrap.

10. 10

    Fold in the sides, roll each tortilla tightly like a burrito, and slice each wrap in half just before serving.

Notes

For a shortcut, substitute the air-fried chicken with 12 ounces of cooked rotisserie chicken or grilled chicken breast. For meal prep, store the chopped filling and sauce separately, keeping the lettuce separate until assembly so it stays crisp. To reduce fat, use more ham instead of turkey pepperoni, reduce the provolone, or choose a lower-fat cheese. Serve cold or at room temperature; the wraps are especially suited to summer lunches.

Nutrition per serving

• main
• high-protein
• wraps
• meal-prep
• air-fried
• no-cook-assembly
• lunch
• summer