Grilled Peach Chicken Wrap High Protein
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein
Ingredients
Scale
- 2 medium boneless, skinless chicken breasts (approx. 12 oz)
- 2 firm, ripe peaches, halved and pitted
- 2 large whole wheat or high-protein tortillas
- 2 cups fresh baby spinach or kale
- 1/4 cup crumbled goat cheese or feta
- 1/4 small red onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons balsamic glaze
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Pat the chicken breasts dry with a paper towel. Rub them with olive oil, salt, and black pepper on both sides. This ensures the chicken stays moist and develops a nice crust on the grill.
- Preheat your grill or grill pan to medium-high heat. Place the chicken on the grill and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes before slicing it into thin strips.
- While the chicken is resting, place the peach halves cut-side down on the grill. Grill them for 2 to 3 minutes until distinct grill marks appear and the fruit softens slightly. Remove from heat and slice the peaches into wedges.
- Lay the whole wheat tortillas flat. Place a handful of baby spinach in the center of each. Add the sliced grilled chicken, grilled peach wedges, and red onion slices on top of the greens.
- Sprinkle the crumbled goat cheese over the fillings. Drizzle each wrap generously with balsamic glaze. Fold in the sides of the tortilla and roll it up tightly to secure the ingredients.