Gold medal nutrition

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Wrapped and Rolled

Grilled Chicken and Apples

Makes 6 one-half wrap servings

Grilled Chicken

20 ounces Tyson® Trimmed & Ready Sliced Boneless Skinless Chicken Breasts

2 tablespoons light olive oil

1 pinch five-spice powder

1 pinch salt and black pepper

Asian Pesto Dressing

1/2 cup sweet basil, finely chopped

1/2 cup fat-free yogurt

1/2 tablespoon fresh ginger, peeled and minced

2 tablespoons apple cider or unfiltered apple juice

1 ounce mint, finely chopped

1 pinch salt and black pepper

Filling

16 ounces brown and wild rice, precooked

2 Granny Smith apples, chopped and seeded

1/2 red bell pepper, julienne cut and seeded

1/4 cup golden raisins

3 Tyson 12-inch Honey Wheat Wraps

Preheat indoor grill or griddle to 350 degrees. Season chicken breast with oil, five-spice powder, salt and pepper.

In small chopper or blender, add basil, yogurt, ginger, cider, mint, salt and pepper. Blend until smooth. Refrigerate for later use.

In a small bowl, mix together rice, apples, red bell pepper and raisins to make filling.

Grill chicken on both sides until fully cooked at 165 degrees. Allow to rest for 2 minutes, then slice into thin strips.

Slightly warm wrap on the grill so it can easily be rolled.

On a clean surface, lay wrap down and add the following ingredients: 4 ounces filling mixture, 5 ounces chicken and 1 ounce Asian Pesto Dressing. Fold wrap over, cut in half and serve.

Courtesy of Family Features. Recipe Courtesy of U.S. Olympic Committee and Tyson Foods.

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