- Macros For the Whole Wrap (2 Halves): (1 serving)
-
Calories:
398 -
Carbs:
46g -
Fat:
7g -
Protein:
41g
Ingredients
Ingredients for Salad:
400g Romaine
200g Lettuce
1 Can (400g) Kidney Beans
1 Can (400g) Black Beans
1 Bag Frozen Corn (12oz)
150g Red Bell Pepper
150g Orange Bell Pepper
150g Red Onion
10g Chopped Cilantro
1 tsp Chili Powder
½ tsp Kosher Salt
½ tsp Garlic Powder
1.5 lb Chicken Breast
10g Cotija or Parmesan Cheese
Low Cal Chipotle Ranch Dressing:
120g Low Cal Ranch (I used Bolthouse Farms)
120g Plain Non Fat Greek Yogurt
6 Chipotle Peppers in Adobo
30g Water
Wrap I used: Joseph’s Lavash
*And if you want this for meal prep, just keep the dressing on the side and then toss when you want to have it.
Directions
1.) Preheat your stovetop pan to a 7/10 heat and add your frozen corn to it. Cook saute until they start to golden. I seasoned it with just some sea salt. Let the corn cool for 10 minutes.
2.) Now cook your chicken breast however you like. I recommend going with a mild seasoning just because the salad will have a kick to it already! I flattened my chicken breasts and then seasoning with a blackened seasoning. Then air fried on 400 degrees F for 10 minutes.
3.) Next, add all your dressing ingredients into a small blender and blend till smooth.
4.) Now it’s time to put together the salad. Make sure to grab a BIG bowl to mix all this! This recipe makes sense for about 4 BIG Salad servings but also enough to fill 8 wraps!
5.) Take your wrap and add 1/8th of your salad to it. Wrap carefully as tight as you can. Slice in half and enjoy!