Serves 2 (serving size: 1 half of wrap)
This fresh, crunchy wrap sandwich is brimming with vegetables, yet still delivers a satisfying amount of protein thanks to the chicken and cheese. Crisp iceberg lettuce is what keeps this wrap sandwich ultra low in carbs (just 4 grams per serving). The hardest part of this 10-minute recipe is rolling the sandwich, but our parchment paper trick makes it infinitely simpler.
- 1 tablespoon canola mayonnaise
- 1 tablespoon stone-ground mustard
- 5 large iceberg lettuce leaves
- 3 ounces rotisserie chicken breast, shredded
- 2 tomato slices
- 1/2 cup alfalfa sprouts (1/2 oz.)
- 1/2 (4-oz.) cucumber, sliced
- 2 tablespoons thinly sliced red onion
- 1 (2-oz.) sharp Cheddar cheese slice
- Calories 208
- Fat 13g
- Satfat 7g
- Unsatfat 3g
- Protein 20g
- Carbohydrate 4g
- Fiber 2g
- Sugars 2g
- Added sugars 0g
- Sodium 475mg
- Calcium 22% DV
- Potassium 7% DV
How to Make It
Stir together mayonnaise and mustard in a small bowl; set aside. Stack iceberg lettuce leaves on a large piece of parchment paper. Shingle leaves from left to right while stacking to create an 8- x 9-inch rectangle, with 9-inch side facing you.
Spread mayonnaise mixture on lower half of iceberg leaves, making sure to spread all the way to the edges. Place chicken in center of mayonnaise mixture. Top with tomato slices, sprouts, cucumber slices, onion slices, and cheese slice.
Using parchment as a guide and starting with side closest to you, roll into a tight log. Once completely rolled, roll remainder of parchment around lettuce. Cut in half, and serve.