Directions
- 1Prepare your vegetable toppings by dicing 15 grams each of red onion, cucumber, and tomato, and slicing 100 grams of lettuce.
- 2Marinate 300 grams of sliced chicken breast with 1 teaspoon each of salt, pepper, cumin, and paprika, a squeeze of lemon juice, and 1 tablespoon of avocado oil.
- 3Let the chicken marinate for at least 15 minutes.
- 4Cook the marinated chicken in a non-stick pan for around 4 to 5 minutes.
- 5Prepare the yogurt sauce by mixing 150 grams (or 3 tablespoons) of light Greek yogurt with half a teaspoon each of salt, pepper, garlic powder, a squeeze of lemon juice, and 2 tablespoons of mayo.
- 6Heat up both sides of the wheat tortilla wrap in the pan.
- 7To assemble, add 1 tablespoon of the yogurt sauce to the wrap.
- 8Follow with 100 grams of lettuce, 100 grams of cooked chicken, and 15 grams each of red onion, tomato, and cucumber.
- 9Add another tablespoon of the yogurt sauce.
- 10Wrap it in aluminum foil to help it form.
Ingredients
- 15 grams diced red onion
- 15 grams cucumber
- 15 grams tomato
- 100 grams sliced lettuce
- 300 grams chicken breast
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- squeeze lemon juice
- 1 tbsp avocado oil
- 150 grams light Greek yogurt
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp garlic powder
- squeeze lemon juice
- 2 tbsp mayo
- wheat tortilla wrap
Equipment
non-stick panaluminum foil
Tips
- Marinate chicken for at least 15 minutes.
- Prepare ingredients in advance for an easy meal.
- The sauce can serve up to 5 servings.
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