Grilled Chicken Cool Wrap Packaged Meal Recipe

Prepare and marinate chicken

Slice the chicken breast into 1/2-inch thin cutlets or small strips so they cook quickly and fit in the wrap. In a bowl, combine olive oil, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss the chicken in the mixture to coat and let sit 10 minutes at room temperature (or up to 30 minutes in the fridge).

Grill the chicken

Preheat a grill pan or outdoor grill over medium-high heat. Once hot, add chicken and cook 3-4 minutes per side, or until internal temperature reaches 165°F (74°C) and edges are golden. Remove from heat and let rest 5 minutes, then slice thinly if you cooked strips or dice into bite-sized pieces.

Make the cool dressing

While the chicken rests, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, chopped parsley (optional), 1/8 tsp salt and a pinch of black pepper in a small bowl until smooth. Taste and adjust seasoning. The dressing should be creamy and slightly tangy—this coats the vegetables and chicken.

Assemble the wrap

Lay the flaxseed flatbread on a clean surface. Spread about half to two-thirds of the dressing (about 1 to 1.5 tbs) down the center of the flatbread in a line. Layer shredded lettuce, red cabbage, carrots and the shredded cheese blend evenly over the dressing. Top with the sliced grilled chicken (all cooked chicken should be used). Drizzle the remaining dressing over the chicken. Fold the bottom edge up, then fold sides in and roll tightly to form a secure wrap. If packing, wrap tightly in parchment or cling film to keep intact and chilled.

Chill (optional for packaged meal)

If making a packaged meal to be eaten cold later, refrigerate the wrapped sandwich for at least 20 minutes to let flavors meld and to keep ingredients cool. Pack in a refrigerated compartment or an insulated lunch box with an ice pack.

Place one sealed bag of chips in the meal pack. If portioning from a larger bag, measure about 1 to 1.5 ounces (a small single-serve portion) into a small airtight bag to keep fresh and crunchy.

Include one cookie in a separate small bag or compartment to prevent crumbs and stickiness transferring to the wrap and chips. If the cookie is homemade, allow to cool completely before packaging.