Sun Dried Tomato Chicken Wrap

sundried tomato chicken wrap now 3

When I’m trying to eat well, I find that the food I make at home has to be 1) flavorful, 2)pleasurable, if not exciting absolutely all the time, and 3)filling, so I’m not hungry right away, which can lead to being hangry. And no one, not one soul, wants to be hangry.

I just read a paper which found that lower glucose levels in couples led to increased tension, arguments, and strife. Every day during the study, the participants were asked to stick zero to 51 pins in a voodoo doll to measure their level of anger towards their spouse. So basically, the lower their blood glucose levels were, the more pins the poor doll got. At least it was a doll, but still, people! To most all of us, it’s not new news that we get grouchy when we’re hungry or really watching what we eat. But 51 pins angry, well, that’s really something else. At that point, I might have to eat a chocolate bar or two, but that’s just one opinion.

For me, the key to achieving the “golden ratio” of eating is to use the concentrated flavor of roasted vegetables, lots of herbs and spices, and acids like vinegars and lemon juice in with all of my flatbreads and wraps to maximize taste and minimize calories. Sun dried tomatoes, roasted zucchini, capers, oregano all qualify in this sunny little flatbread wrap. Whole grains, ample protein, dark green vegetables come together in healthy harmony. What it lacks in excitement, it makes up for in pure, Mediterranean pleasure.

So breathe, relax, eat a little something, and take some pins out of that doll. You have flatbread.

-Amy at Flatout

Serves: 1
Prep Time:
Cook Time:

Sun Dried Tomato Chicken Wrap

WW® SmartPoints® value: 3 per serving


  • Cooking spray
  • ½ medium zucchini, cut into ½-inch wedges lengthwise
  • Freshly ground black pepper to taste
  • Juice of ½ lemon, divided
  • ½ teaspoon dried oregano
  • 6 ounces cooked chicken breast, sliced
  • 2 tablespoons sundried tomato tapenade
  • 1 Flatout Light Original flatbread
  • 1 teaspoon capers
  • ½ cup dark leafy greens (such as spinach)


1.Preheat oven to 425° F.
2.Coat a nonstick cookie sheet with cooking spray. Place zucchini wedges on sheet, season with pepper, squeeze with juice from ¼ lemon, and sprinkle with dried oregano.
3.Bake for 10-20 minutes until fork tender, then let cool.
4.In a small bowl, combine chicken with tapenade; mix until chicken is well coated.
5.To assemble wrap, arrange chicken on flatbread; then top with zucchini, capers, greens, and remaining lemon juice.
6.Roll up flatbread beginning at the rounded end, and cut in half.

Try these low-calorie flavor enhancers to boost the taste of your recipes.
Freshly ground black pepper: Any spice that’s freshly ground will pack in more flavor. Add black pepper to sandwiches, pizzas, and more.
Citrus: Use both the juice and the zest to add tang to your recipes. If a recipe calls for just the juice, then zest the fruit and freeze it in a zip-top baggie for later.
Spicy peppers: Give everything from dried red pepper flakes to jalapenos a shot. They add a big punch for very little calories and 0 SmartPoints values.

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