Ingredients
Ingredient Checklist
1 ½ tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat mayonnaise
1 small clove garlic, minced
¼ teaspoon freshly ground pepper
1 boneless, skinless chicken breast (about 8 ounces), trimmed
Pinch of salt
1 small romaine heart
2 ½ tablespoons finely shredded Parmesan cheese
2 8- to 9-inch spinach wraps, warmedDirections
Step 1
Preheat grill to medium-high.
Step 2
Combine lemon juice, oil, mayonnaise, garlic and pepper in a medium bowl.
Step 3
Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving the root end intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
Step 4
Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with the salad (about 1 1/2 cups each) and roll closed.
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