Get some fresh greens in your diet with these tasty Chicken Kale Wraps. Prepare chicken kale wraps for a summer picnic or party!
What You Need
Original recipe yields 4 servings
1/3 cup KRAFT Hickory Smoke Barbecue Sauce, divided
5 tsp. lemon juice
1 lb. boneless skinless chicken thigh s
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
4 spinach-flavored tortilla s (10 inch)
3/4 cup KRAFT Shredded Mild Cheddar Cheese
1 cup tightly packed baby kale
1/2 cup chopped jicama
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Let's Make It
Heat grill to medium heat.
Combine barbecue sauce and lemon juice; set aside. Brush chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup barbecue sauce mixture for the last few minutes. Cut into strips.
Spoon remaining barbecue sauce mixture down centers of tortillas; top with chicken, cheese, kale and jicama. Fold in opposite sides of tortillas, then roll up burrito-style.
Grill, seam sides down, 8 to 9 min. or until golden brown, turning after 5 min.
Serve with a smart side of an avocado and onion salad to round out the meal.
Substitute chopped cucumbers for the jicama.
Use vegetable peeler or small paring knife to remove thin brown skin to reveal white interior. Cut jicama in half and place, cut side down, on a cutting board. Use a chef's knife or mandolin to cut jicama as desired.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.