Grilled Yogurt-Harissa Chicken Wraps with Tomatoes, Chickpeas & Avocado Recipe | South Jersey

½ cup plain nonfat reek yogurt

¼ cup mild harissa

1 lb chicken tenders

4 (8-inch) low carb whole wheat wraps

1 avocado, pitted, peeled and chopped

1 cup halved grape tomatoes

1 cup loosely packed baby spinach

½ cup low sodium chickpeas

⅓ cup reduced fat feta cheese

1 ½ tbsp chopped green onions

In small bowl, whisk yogurt and harissa. Place chicken in large zip-top plastic bag; pour yogurt mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.

Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 165°, turning once.

Fill wraps with chicken, avocado, tomatoes, spinach, chickpeas, cheese and green onions.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 366

% Daily Value *
Total Fat 15g24%

Saturated Fat 4g20%
Cholesterol 70mg24%
Sodium 446mg19%
Total Carbohydrate 29g10%

Dietary Fiber 13g52%

Sugars 6g
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Grilled Yogurt-Harissa Chicken Wraps with Tomatoes, Chickpeas & Avocado