Honey-Mustard Chicken Wraps
For the honey mustard chicken:
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup fresh rosemary
4 chicken breasts (4 ounces each)
For the wraps:
1/2 cup fat -free, whipped cream cheese
2 tablespoons diced, sweet onion
4 large flour tortillas
4 large green leaf lettuce leaves, shredded
For the honey mustard chicken: Mix the olive oil, vinegar, mustard, honey, salt, cayenne pepper and
rosemary together in a large resealable plastic bag. Add the chicken breasts and seal the bag. Turn the bag over several times to thoroughly coat the chicken with the marinade and refrigerate at Preheat the grill to medium high.
Remove the chicken from the marinade, shaking off any excess and season on both sides with salt and pepper. Discard the leftover marinade.
Grill the breasts until golden brown, about 4 minutes. Turn them over and cook an additional 4 minutes, or until the chicken is well browned and
cooked through. Remove the chicken from the grill and place on a cutting board to let cool, then cut the chicken into small pieces.
For the wraps: In a small bowl, combine the cream cheese and onion. Add salt and pepper
Lay the tortillas out on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the middle of each
tortilla. Divide the lettuce and the chicken among the tortillas. Tightly wrap each tortilla into a cylinder ending with the seam side down.
Cut each wrap on a diagonal and serve.