Chicken Crunch Wrap
Serves 1
Directions
- 1Wash and slice three tomatoes into thick strips.
- 2Slice the strips into batons then rotate and dice into small- to medium-size pieces.
- 3Wash and slice two baby romaine lettuces into thin, even-sized ribbons.
- 4Add 300g of high-protein Greek yogurt to a bowl and grate two cloves of garlic into it.
- 5Add a pinch of salt and pepper and mix well. Store in the fridge until ready to serve.
- 6Slice 750g of boneless, skinless chicken breast into even-size strips lengthwise, then rotate and dice into small- to medium-bite-size pieces.
- 7Add the chicken to a bowl with two teaspoons of onion powder, two teaspoons of garlic powder, one teaspoon of smoked paprika, one teaspoon of dried oregano, half a teaspoon of ground cumin, half a teaspoon of dried chili flakes, and a pinch of salt and pepper. Mix well.
- 8Place a large, high-rimmed pan over a high heat and add a couple of sprays of non-aerosol avocado oil.
- 9Add all the chicken and let it sit for about a minute to a minute and a half to build a crust. Then mix it all together.
- 10Cook for about four to five minutes until it's golden brown and cooked through, then set aside.
- 11Add 60g of that garlic yogurt sauce, 40g of shredded lettuce, and 75g of the diced tomatoes to a large high-protein, high-fiber and low-carb wrap
- 12Add 130g of the cooked chicken. Try your best to keep it all in the center.
- 13Add 50g of grated mozzarella cheese and three to four corn chips.
- 14Place a small wrap in the center and start folding it over in a circular motion to make a crunch wrap.
- 15Place the wrap in a lightly sprayed pan and toast it over medium heat for a couple of minutes until golden brown.
- 16Flip it over and repeat until nice and crispy.
- 17Slice open and serve
Ingredients
- spray Avocado Oil
- 750 g Chicken Breast, Diced or Sliced
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 0.5 tsp Ground Cumin
- 0.5 tsp Dried Chilli Flakes
- pinch Salt
- pinch Pepper
- 5 Large Wraps
- 5 Small Wraps
- 300 g High Protein Greek Yogurt
- 2 Garlic Cloves, Grated
- 3 Tomatoes, Finely Diced
- 250 g Mozzarella Cheese
- 2 Baby Romaine Lettuce, Shredded
- Cheesy Nacho Chips
- Jalapeños
- pinch Salt
- pinch Pepper
Equipment
KnifeCutting boardBowlsGraterSpatulaPan
Tips
- Chicken and wraps last 3 days in the fridge and 3 months in the freezer.
- Defrost overnight before reheating.
- Best way to reheat them is in a lightly oiled dry pan.
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