A chicken wrap is easy to make and even easier to bring on the go.
Then you’ll have a sweet, tangy meal waiting for you whenever you get hungry!
Add chicken; toss gently to coat.
Credit: Blaine Moats
Cover and chill for at least 1 hour.
Assemble Wraps
Lay desired wraps on a cutting board.
Arrange the spinach evenly over the top three-quarters of each wrap.
Layer evenly with onion and pickles.
Divide chicken mixture between wraps.
Sprinkle with pomegranate seeds, if desired.
Fold up the bottom quarter of each wrap then fold in the sides.
Roll up each into a burrito shape.
Cut sandwich in half.
Secure each half with a toothpick.
Serve immediately or wrap tightly in plastic wrap and refrigerate until serving time.
For added nutrition, try flax seed and blue corn tortillas or ancient-grain wraps.
Fat-free tortillas are available as well.
How to Pack Your Wrap for Lunch
Wrap sandwich tightly.
Alwayspack your lunchin a cooler or insulated container, if possible.
Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage.
Once you arrive at your destination, store food in a cool place.
If possible, keep it in a refrigerator.
If no refrigerator is available, store the lunch out of the sun and away from heat.
2,000 calories a day is used for general nutrition advice.
