All Recipes

Grilled BBQ-Basil Chicken Wrap

Prep

20 MIN

Total

50 MIN

Servings

4 Servings

Ingredients

  • ⅓

    cup

    chopped fresh basil, divided

  • 1

    lb

    boneless skinless chicken breasts

  • 1

    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

  • 4

    large spinach tortillas

  • 2

    cups

    lightly packed baby arugula

Instructions

  1. Step 1

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

  2. 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.

  3. 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.

  4. Step 4

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

  5. 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.

  6. Step 6

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

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