Grilled Chicken Wraps

• 1/2 cup canola mayonnaise
• 3 tablespoons white wine vinegar, divided
• 2 1/2 teaspoons black pepper, divided
• 1/4 teaspoon kosher salt, divided
• 1 teaspoon fresh lemon juice
• 1 cup shredded cabbage
• 2 teaspoons bread-and-butter pickle juice
• 2 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 4 light flatbread sandwich wraps (such as Flatout Light Original)
• 4 sandwich-cut bread-and-butter pickles

1. Preheat grill to medium-high heat.
2. Combine mayonnaise, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt, and lemon juice in a small bowl, stirring well. Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl; toss.
3. Sprinkle chicken with 1/2 teaspoon black pepper and 1/8 teaspoon salt. Place chicken on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until done. Cool; shred chicken. Combine chicken and mayonnaise mixture in a medium bowl; toss to coat. Place one flatbread on each of 4 plates; divide chicken mixture evenly among flatbreads. Top each serving with about 1/4 cup cabbage mixture and 1 pickle; roll up. Cut each wrap in half diagonally.

canola mayonnaise, white wine vinegar, black pepper, kosher salt, lemon juice, cabbage, bread, skinless, cooking spray, sandwich wraps, sandwich

Taken from www.myrecipes.com/recipe/grilled-chicken-wraps (may not work)