You may love the handheld ease of eating a wrap, but a lot of the conventional tortillas are high in added sugar and gluten. You can always take them out of the equation and pop out a great salad, but there are ways to enjoy them without wrecking your blood sugar balance.
The fast fat-burning combination of ingredients in this section—whether they’re wrapped or not—help you do just that. They also pack a heart-healthy, brain-healthy, anti-inflammatory punch that’s hard to top. They’re all high in fiber, vitamins, phytochemicals, antioxidants, and, of course, protein—so be careful not to transform an otherwise nutrient-rich meal into a sugar-soaked dessert by adding gooey dressing, dried fruit, glazed nuts, or crunchy wontons!
Use the Sugar Impact Plate as your guide for building the best wraps and salads:
1. Start with great greens—the deeper the green color, the better.
2. Add some colorful, nonstarchy veggies—make your plate a rainbow.
3. Include some clean, lean protein.
4. Add a little high-fiber starchy carb.
5. Add some healthy fat.
You can’t go wrong!
The lean, light meat of turkey paired with the sweet juiciness of strawberries makes this a really refreshing spring or summer wrap. Have some fun with the fruit and change it up—try it with raspberries or blueberries in place of the strawberry slices. Mmmm.
Makes 2 servings
4 slices nitrate-free uncured bacon
2 brown rice tortillas
2 tablespoons Sugar Impact Mayonnaise (here)
1 cup baby spinach
½ cup strawberries, hulled and sliced
6 ounces deli-sliced nitrate-free turkey
Heat a small nonstick skillet over medium heat. Add the bacon and cook until crisp, turning once, 6 to 7 minutes. Transfer to a plate lined with a paper towel to drain.
Spread one side of each tortilla with 1 tablespoon of the mayonnaise. Top each with half of the bacon, spinach, strawberries, and turkey. Roll and serve.
Nutrient Content per Serving
Calories: 380
Fat: 17 grams
Protein: 2 grams
Fiber: 3 grams
Saturated Fat: 3 grams
Carbs: 34 grams
Sodium: 808 mg
Sugars: 3 grams
If the prized food of South Philly is calling your name, this wrap is about to make you very happy. To make it with beef, substitute 8 to 10 ounces thinly sliced flank steak for the chicken. Just don’t make it “Whiz wit!”
4 teaspoons olive oil
2 (4-to 5-ounce) boneless skinless chicken breast halves, thinly sliced crosswise
¼ teaspoon sea salt
1 small onion, thinly sliced
2 garlic cloves, minced
½ medium red bell pepper, thinly sliced
¼ teaspoon dried basil
1½ ounces provolone cheese, shredded (about ⅓ cup)
2 coconut wraps (see box, below)
Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Season the chicken with ⅛ teaspoon of the salt; add to the skillet and cook, stirring occasionally, until lightly browned and cooked through, 4 minutes. Transfer the chicken to a plate and set aside.
Add the remaining 2 teaspoons oil to the skillet and heat over medium-high heat. Stir in the onion, garlic, bell pepper, basil, and remaining ⅛ teaspoon salt; cook until the vegetables are beginning to soften, 2 minutes. Reduce the heat to medium and cook until the vegetables are crisp-tender, 3 minutes longer. Stir in the chicken and cook until hot, 1 minute. Remove from the heat and stir in the cheese until melted and well combined. Divide the mixture between the two wraps and serve.
Nutrient Content per Serving
Calories: 390
Fat: 23 grams
Protein: 31 grams
Fiber: 4 grams
Saturated Fat: 10 grams
Carbs: 13 grams
Sodium: 590 mg
Sugars: 5 grams
Why do noodles still make us feel like kids? At least you can enjoy these without the fear of pasta’s carb assault, and instead focus on the fabulous textures and flavors all sharing your plate. Make sure to always give green onions a good rinse before using them in any dish.
Makes 2 servings
1 (8-ounce) bag shirataki noodles, drained and rinsed
8 ounces sugar snap peas (about 1½ cups)
8 ounces asparagus, trimmed and cut into ½-inch pieces (about 2 cups)
2 carrots, thinly sliced on an angle
¼ cup chopped green onions
Olive oil for the pan
2 (6-ounce) boneless skinless chicken breast halves
3 teaspoons Malaysian red palm fruit oil
1 garlic clove, minced
1 teaspoon minced fresh ginger
¼ teaspoon sea salt
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons low-sodium wheat-free tamari or coconut aminos
Bring a pot of water to a boil. Cook the noodles according to the package directions. During the last minute of cooking, add the snap peas, asparagus, and carrots. Return the water to a boil and cook for 1 minute longer; drain and rinse under cold water. Transfer to a bowl and add the green onions; set aside.
Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat. Combine the chicken, 2 teaspoons of the palm fruit oil, the garlic, ginger, and ⅛ teaspoon of the salt in a bowl. Add the chicken to the pan and cook until a thermometer inserted into the thickest part of the chicken registers 165°F, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 2 minutes. Cut the chicken crosswise into thin strips.
Add the remaining 1 teaspoon palm fruit oil, ⅛ teaspoon salt, lime juice, cilantro, and tamari to the noodle mixture and toss well. Divide the noodles between two plates and top each with half of the chicken.
Nutrient Content per Serving
Calories: 300
Fat: 11 grams
Protein: 34 grams
Fiber: 6 grams
Saturated Fat: 4.5 grams
Carbs: 18 grams
Sodium: 690 mg
Sugars: 6 grams
Discover your inner gaucho with the Argentinean flare of this hearty wrap. For an easy shortcut, use nitrate-free deli-sliced roast beef instead of flank steak.
Makes 2 servings
12 ounces flank steak, trimmed
2 teaspoons Smoky BBQ Spice Rub (here)
2 teaspoons olive oil, plus more for the pan
½ medium onion, sliced
½ medium zucchini, halved lengthwise and sliced
½ medium yellow squash, halved lengthwise and sliced
⅛ teaspoon sea salt
2 coconut wraps (see box, here)
2 tablespoons Chimichurri Sauce (here)
Sprinkle the steak all over with the spice rub to coat. Let stand at room temperature for 10 minutes.
Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat. Add the steak and cook, turning once, until it reaches the desired doneness, 10 to 11 minutes for medium-rare. Transfer the steak to a cutting board and let stand for 5 minutes before thinly slicing.
Meanwhile, heat the 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Stir in the zucchini and squash and cook until tender and lightly browned, 5 to 6 minutes. Remove from the heat and season with the salt.
Place a wrap on each of two plates. Top each with half of the steak, half of the vegetable mixture, and 1 tablespoon of the chimichurri sauce.
Nutrient Content per Serving
Calories: 420
Fat: 25 grams
Protein: 37 grams
Fiber: 4 grams
Saturated Fat: 10 grams
Carbs: 10 grams
Sodium: 600 mg
Sugars: 5 grams
The exquisite simplicity of this salad belies its potent nutritional punch—beets are a great source of fiber and antioxidants, which protect your cells from free radical damage. For even roasting, look for beets around 3 inches in diameter.
1 pound beets (about 4 medium)
8 cups baby arugula
½ avocado, cut into ½-inch pieces
½ medium cucumber, peeled, halved lengthwise, and sliced
2 tablespoons lemon juice
¼ cup finely chopped shallots
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
Preheat the oven to 425°F. Position a rack in the center.
Place the beets on a rimmed baking sheet. Roast until the beets can be easily pierced with a knife, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Peel the beets and cut each into 8 wedges; transfer to a bowl and add the arugula, avocado, and cucumber.
Combine the lemon juice, shallots, oil, salt, and pepper in a bowl. Pour over the beet mixture and toss well to coat. Divide among four plates and serve.
Nutrient Content per Serving
Calories: 150
Fat: 9 grams
Protein: 4 grams
Fiber: 3 grams
Saturated Fat: 1 gram
Carbs: 16 grams
Sodium: 430 mg
Sugars: 9 grams
Grilled shrimp change up this timeless salad and give you an antioxidant and anti-inflammatory boost to boot. Choose wild, cold-water shrimp if you can. Romano cheese is made from sheep’s milk and has a slightly sharp and nutty flavor. If you’re intolerant to dairy, leave it out or substitute an equivalent amount of nut or vegan cheese.
⅓ cup Sugar Impact Mayonnaise (here)
2 tablespoons grated Pecorino Romano cheese
1 oil-packed anchovy, drained and mashed to a paste
2 teaspoons lemon juice
½ teaspoon low-sodium wheat-free tamari or coconut aminos
¼ teaspoon Tabasco sauce
¼ teaspoon freshly ground black pepper
8 cups torn romaine lettuce
2 teaspoons olive oil, plus more for the pan
1½ pounds jumbo shrimp (16 to 20 per pound), peeled and deveined
¼ teaspoon sea salt
Combine the mayonnaise, cheese, anchovy, lemon juice, tamari, Tabasco sauce, and pepper in a bowl. Place the lettuce in a separate large bowl. Add the mayonnaise mixture to the lettuce and toss well.
Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat. Combine the 2 teaspoons of the olive oil, shrimp, and salt in a bowl. Place the shrimp on the grill pan and cook until opaque and cooked through, 2 to 3 minutes per side.
Divide the lettuce mixture among four plates. Top each with one-quarter of the shrimp.
Nutrient Content per Serving
Calories: 190
Fat: 16 grams
Protein: 7 grams
Fiber: 2 grams
Saturated Fat: 2.5 grams
Carbs: 6 grams
Sodium: 440 mg
Sugars: 2 grams
I’m serving up a festival of southwestern flavor, so get in the spirit! Throw the flank steaks on the grill and enjoy some music by the backyard fireplace as the sun goes down. Allowing the meat to stand at room temperature before cooking allows it to cook more evenly and faster than throwing it right on the grill straight out of the fridge.
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon sea salt
¼ teaspoon ground chipotle pepper
1½ pounds flank steak, trimmed
8 cups chopped romaine lettuce
1 medium cucumber, peeled and chopped
1 orange bell pepper, chopped
1 cup grape tomatoes, halved
½ medium avocado, cut into ¼-inch pieces
1 teaspoon grated lime zest
1 tablespoon lime juice
1 tablespoon olive oil, plus more for the pan
⅛ teaspoon freshly ground black pepper
4 brown rice tortillas
Prepare the grill for direct-heat cooking over medium-high heat, 350 to 400°F.
Combine the cumin, garlic powder, coriander, chili powder, ¼ teaspoon of the salt, and the chipotle pepper in a small bowl. Rub the mixture all over the steak to coat; let stand at room temperature for 20 minutes.
Meanwhile, combine the lettuce, cucumber, bell pepper, tomatoes, avocado, lime zest, lime juice, the 1 tablespoon of the olive oil, remaining ¼ teaspoon salt, and the black pepper in a large bowl and toss well.
Lightly oil the grill grates and place the steak on the grill. Cover and cook with the lid closed, turning once, for 8 to 10 minutes for medium-rare or until the desired doneness. Remove the steak from the grill and let stand for 5 minutes before slicing. Place the tortillas on the grill and cook, turning occasionally, until lightly browned and crisp, 2 to 3 minutes.
Place one tortilla on each of four plates. Top evenly with the romaine mixture and sliced steak.
Nutrient Content per Serving
Calories: 480
Fat: 19 grams
Protein: 41 grams
Fiber: 8 grams
Saturated Fat: 4.5 grams
Carbs: 36 grams
Sodium: 540 mg
Sugars: 5 grams
Quinoa is actually a seed, not a grain, and it’s worth working into your diet as often as possible—it’s high in protein, rich in fiber, and packed with minerals. This simple and versatile salad is a tasty way to help you do that. Look for tricolor quinoa in your market, and make sure to thoroughly rinse quinoa before cooking to avoid a bitter taste.
Makes 2 servings
½ cup red quinoa, rinsed
½ cup tricolor or other quinoa, rinsed
2 cups water
1 small red bell pepper, chopped
1 small green bell pepper, chopped
½ cup slow-roasted almonds (see here)
½ cup chopped green onions
1 tablespoon low-sodium wheat-free tamari or coconut aminos
1 tablespoon rice vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon toasted sesame oil
¼ teaspoon sea salt
Combine the quinoas and the water in a small saucepan and cook according to the package directions. Transfer to a bowl and let cool for 5 minutes.
Fluff the quinoa with a fork and stir in the bell peppers, almonds, green onions, tamari, vinegar, cilantro, sesame oil, and salt.
Nutrient Content per Serving
Calories: 500
Fat: 19 grams
Protein: 19 grams
Fiber: 8 grams
Saturated Fat: 1 gram
Carbs: 69 grams
Sodium: 780 mg
Sugars: 6 grams
This salad is just screaming to be a part of a beach party. It can be made several hours ahead and tossed just before serving, to make sure it doesn’t cut into your playtime near the surf. Serve over baby spinach or arugula, if desired.
2 teaspoons olive oil
12 ounces sea scallops
12 ounces large shrimp, peeled and deveined
¼ teaspoon freshly ground black pepper
½ medium fennel bulb, thinly sliced (about ¾ cup)
2 celery stalks, thinly sliced
1 cup grape tomatoes, halved
1 carrot, thinly sliced
½ small red onion, thinly sliced (about ¼ cup)
4 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
⅛ teaspoon sea salt
Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Keeping them separated, season the scallops and shrimp with ⅛ teaspoon of the pepper. Add the scallops to the skillet and cook until browned and cooked through, 3 to 4 minutes per side; transfer to a large bowl and set aside. In the same skillet, heat the remaining 1 teaspoon olive oil. Add the shrimp and cook until lightly browned and cooked through, 2 to 3 minutes per side; transfer to the bowl with the scallops.
Add the fennel, celery, tomatoes, carrot, onion, lemon juice, extra-virgin olive oil, basil, salt, and remaining ⅛ teaspoon pepper to the bowl and toss well.
Nutrient Content per Serving
Calories: 230
Fat: 10 grams
Protein: 23 grams
Fiber: 2 grams
Saturated Fat: 1.5 grams
Carbs: 10 grams
Sodium: 618 mg
Sugars: 2 grams
Okay, this is delicious genius, if I do say so myself. Goat cheese–filled burgers! You can already imagine that cheesy sensation when you sink your teeth into one, can’t you?! Substitute nut cheese for the goat cheese if you’re dairy sensitive. And for extra flavor, grill the tomato slices for 1 minute per side before adding them to your wrap.
1½ pounds lean ground beef
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
1 tablespoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 ounces goat cheese
4 coconut wraps (see box, here)
4 Boston lettuce leaves
4 slices tomato
4 tablespoons Sugar Impact Mayonnaise (here)
Combine the beef, thyme, garlic powder, mustard, salt, and pepper in a large bowl and gently mix. Using your hands, form the mixture into four equal balls, and with your index finger make an indentation into the center of each. Fill each with one-quarter of the goat cheese, then pinch the meat to seal. Form each ball into a ¾-inch-thick patty.
Heat a grill pan over medium-high heat and add the patties. Cook, turning once, 5 to 6 minutes total for medium-rare or longer for your desired doneness.
Place one wrap on each of four plates. Top each wrap with a lettuce leaf, a tomato slice, and a burger. Spread the top of each burger with 1 tablespoon of the mayonnaise. Fold the wrap up and over the burger and serve.
Nutrient Content per Serving
Calories: 440
Fat: 30 grams
Protein: 32 grams
Fiber: 3 grams
Saturated Fat: 13 grams
Carbs: 10 grams
Sodium: 640 mg
Sugars: 4 grams
I’m going to go out on a lamb (boo!) and say this popular Greek fast food is about to become a new family favorite. The seasoned lamb is perfectly complemented by the fresh and tangy homemade tzatziki (but hey, the Greeks knew that already!). If you’re okay with dairy, you can sub in an equal amount of plain full-fat Greek-style yogurt for the cultured coconut milk. If you’re using wooden skewers, soak them in warm water for 30 minutes to prevent burning.
1½ pounds lean leg of lamb, trimmed and cut into 32 even cubes
4 teaspoons olive oil, plus more for the pan
3 garlic cloves, minced
2 tablespoons plus 1 teaspoon lemon juice
1 teaspoon dried oregano
⅛ teaspoon freshly ground black pepper
½ cup unsweetened cultured coconut milk (such as So Delicious brand)
½ medium cucumber, peeled, seeded, grated, and excess liquid squeezed out
½ teaspoon grated lemon zest
½ teaspoon sea salt
8 cups mixed baby greens
3 tablespoons Dijon Vinaigrette (here)
Combine the lamb, 2 teaspoons of the oil, 2 garlic cloves, 2 tablespoons of the lemon juice, the oregano, and the pepper in a medium bowl; refrigerate for 30 minutes.
Meanwhile, make the tzatziki sauce by combining the remaining 2 teaspoons oil, remaining garlic clove, remaining 1 teaspoon lemon juice, the coconut milk, cucumber, lemon zest, and ⅛ teaspoon of the salt in a small bowl. Refrigerate until ready to serve.
Preheat the broiler. Lightly dampen a paper towel with olive oil and wipe a broiler pan with it.
Thread the lamb onto four 12-inch skewers. Sprinkle with the remaining ¼ teaspoon plus ⅛ teaspoon salt. Set the skewers on the broiler pan. Broil the lamb 5 inches from the heat, turning occasionally, until cooked through, 8 minutes.
Meanwhile, combine the baby greens and the vinaigrette in a large bowl. Divide the salad among four plates and top with the lamb. Spoon the tzatziki over the lamb and serve.
Nutrient Content per Serving
Calories: 520
Fat: 39 grams
Protein: 34 grams
Fiber: 3 grams
Saturated Fat: 13 grams
Carbs: 9 grams
Sodium: 570 mg
Sugars: 4 grams
This is just about as exotic as a wrap can get, so treat yourself to the richness of salmon and capers, and don’t even think about the big nutritional boost you’re getting in the bargain. As an alternative, stir 1 teaspoon drained capers, 1 teaspoon chopped shallots, and 1 teaspoon grated lemon zest into 2 tablespoons Sugar Impact Mayonnaise (here) for a quick tartar sauce.
1 teaspoon olive oil
2 (6-ounce) skinless wild king or sockeye salmon fillets
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 tablespoons pitted Kalamata olives, chopped
½ small jarred roasted red pepper, rinsed, drained, and chopped
4 teaspoons Caper Vinaigrette (here)
1 teaspoon grated lemon zest
2 coconut wraps (see box, here)
12 fresh basil leaves
Heat a grill pan over medium-high heat. Rub the oil over the salmon fillets and season with the salt and pepper. Add the salmon to the pan and cook, turning once, until the fish flakes easily with a fork, 9 to 10 minutes. Transfer to a bowl and break the salmon into chunks with a fork. Fold in the olives, red pepper, dressing, and lemon zest.
Place one wrap on each of two plates. Top each with half the basil leaves, then spoon half the salmon mixture over the top. Fold the sides of the wrap up and over the salmon mixture and serve.
Nutrient Content per Serving
Calories: 400
Fat: 21 grams
Protein: 36 grams
Fiber: 2 grams
Saturated Fat: 7 grams
Carbs: 13 grams
Sodium: 920 mg
Sugars: 3 grams
This salad version of the classic sandwich meets the criteria for nostalgic satisfaction but adds avocado for a contemporary (and nutritional) touch. Be sure to buy organic iceberg, and if you want a more nutrient dense take on this salad, sub in romaine or butter lettuce (also known as Boston lettuce).
Makes 4 servings
8 slices nitrate-free uncured bacon
1 medium head iceberg lettuce
2 plum tomatoes, seeded and chopped
4 tablespoons Dijon Vinaigrette (here)
½ medium avocado, cut into 12 slices
Heat a large skillet over medium heat. Cook the bacon until crisp, turning once, 6 to 7 minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle, chop the bacon and set aside.
Cut the lettuce head into four wedges and place them in a large bowl. Add the tomatoes and 3 tablespoons of the vinaigrette and toss well.
Place a lettuce wedge and one-quarter of the tomatoes on each of four plates. Place 3 avocado slices on each plate, then sprinkle the lettuce with the chopped bacon. Drizzle the remaining 1 tablespoon vinaigrette over the avocado on each plate.
Nutrient Content per Serving
Calories: 220
Fat: 19 grams
Protein: 8 grams
Fiber: 2 grams
Saturated Fat: 3.5 grams
Carbs: 7 grams
Sodium: 410 mg
Sugars: 3 grams
Ham and cheese have a long, happy history together in everything from sandwiches to omelets, but the jalapeños in these quesadillas really add a nice touch of heat to a familiar pairing. If you’re not a fan of cheddar, substitute an equal amount of Jack, Swiss, or goat cheese.
Makes 2 servings
2 teaspoons Malaysian red palm fruit oil
1 medium red onion, thinly sliced
3 garlic cloves, minced
½ jalapeño pepper, seeded and finely chopped
2 brown rice tortillas
2 ounces natural cheddar cheese, shredded
4 ounces nitrate-free deli-sliced ham, cut into ¼-inch-wide strips
12 fresh cilantro leaves
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Transfer the mixture to a bowl.
Place the tortillas on a work surface. Sprinkle one-quarter of the cheese over the lower half of each tortilla. Top the cheese evenly with the onion mixture, ham, and 6 cilantro leaves each, then sprinkle each with half of the remaining cheese. Fold the empty half of each tortilla over the filling to form a half-moon.
Heat the same skillet in which you cooked the onion mixture over medium and add the quesadillas. Cook until the tortillas are lightly browned, the filling is hot, and the cheese has melted, 3 to 4 minutes per side. Transfer to a cutting board and let stand for 1 minute. Cut each quesadilla into three wedges and serve hot.
Nutrient Content per Serving
Calories: 400
Fat: 20 grams
Protein: 23 grams
Fiber: 3 grabs
Saturated Fat: 9 grams
Carbs: 32 grams
Sodium: 820 mg
Sugars: 3 grams
Feta cheese usually gets its tangy flavor from sheep’s milk, but it’s sometimes made with goat’s milk, which tends to have a slightly creamier texture. If you’re dairy intolerant, substitute your favorite nut cheese for the feta.
Makes 4 servings
1 tablespoon olive oil, plus more for the pan
4 (6-ounce) boneless skinless chicken breast halves, pounded to an even thickness
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 pint grape tomatoes, halved
1 seedless cucumber, peeled, halved lengthwise, and cut into ¾-inch pieces
1 green bell pepper, sliced
1 small red onion, thinly sliced
⅓ cup feta cheese, crumbled
¼ cup fresh parsley leaves
¼ cup pitted Kalamata olives, sliced
1 tablespoon red wine vinegar
¾ teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Combine the 1 tablespoon of olive oil with the chicken in a large bowl. Season the chicken with ¼ teaspoon of the salt and ⅛ teaspoon of the black pepper. Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat. Add the chicken and cook until a thermometer inserted into the thickest part of the chicken registers 165°F, 5 to 6 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, combine the tomatoes, cucumber, bell pepper, onion, feta, parsley, and olives in a large bowl. Add the vinegar, oregano, extra-virgin olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper and toss well. Cut the chicken into ¾-inch pieces and add to the bowl; toss well, then divide among four plates and serve.
Nutrient Content per Serving
Calories: 250
Fat: 16 grams
Protein: 17 grams
Fiber: 3 grams
Saturated Fat: 4 grams
Carbs: 12 grams
Sodium: 790 mg
Sugars: 5 grams