Packed lunches can get boring, but this flavorful and healthy chicken salad wrap will spice up your workweek. Replace mayo with peanut butter to cut out unhealthy saturated fats and swap in healthy unsaturated fats.
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Chicken salad ingredients
1½ tsp olive oil
1.5 lb raw skinless, boneless chicken breast
1 cup chopped, peeled and seeded cucumber
1 cup chopped red bell pepper
1 Tbsp sugar or sugar substitute
1 Tbsp minced fresh ginger
3 Tbsp lime juice
1 Tbsp reduced-sodium soy sauce
¼ tsp ground red pepper
1 garlic clove, crushed
¼ cup creamy peanut butter
2 Tbsp water
- Heat oil in a non-stick skillet over medium-high heat. Add chicken. Cook 5 minutes or until done on each side. Remove from the pan. Cool. Shred chicken into bite-size pieces.
- Mix dressing ingredients until smooth. Mix dressing with chicken and chopped veggies.
- Once the dressing is mixed well, place ingredients into a leaf of iceberg lettuce and eat as a wrap.
Nutritional information (Per serving)
Makes 6 servings
Total Fat: 15 g
Saturated Fat: 3 g
Protein: 31 g
Carbohydrates: 11 g
Dietary Fiber: 2 g
Cholesterol: 65 mg
Sodium: 250 mg
Recipe provided by Digestive Disease dietitians.