Grilled BBQ-Basil Chicken Wrap

4 Servings

50 MIN


20 MIN


30 MIN



chopped fresh basil, divided

1 lb

boneless skinless chicken breasts


large zucchini, sliced diagonally into ½-inch thick slices

¼ cup

Kraft Zesty Italian Dressing, divided

¼ cup

Diana Gourmet Original BBQ Sauce

¼ cup

Miracle Whip Original Spread

¼ cup

oil-packed sundried tomatoes, chopped


large spinach tortillas

2 cups

lightly packed baby arugula


Step 1

Heat barbecue to medium heat. Reserve half of the basil and set aside.

Step 2

Place chicken in shallow dish. Place zucchini in bowl. Drizzle with half of the dressing; sprinkle with remaining basil. Turn chicken and toss zucchini to coat evenly. Let stand for 10 minutes.

Step 3

Grill chicken 6 to 8 min. on each side and zucchini 3 to 6 min. on each side or until chicken is done (170ºF) and zucchini is grill-marked and tender, brushing both with BBQ sauce in the last minute of cooking. Remove from grill and transfer to cutting board; let stand 5 minutes before slicing into bite-size pieces.

Step 4

Meanwhile, mix Miracle Whip Dressing, reserved basil and tomatoes in bowl.

Step 5

Spread tortillas with Miracle Whip mixture. Top evenly with chicken, zucchini and arugula. Roll up, tucking ends in. Cut in half to serve.

Step 6

Tip: Swap in whatever shredded lettuce you have on hand for the arugula