Chicken Crunch Wrap

Serves 1
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Directions

  1. 1Wash and slice three tomatoes into thick strips.
  2. 2Wash and slice three tomatoes into thick strips.
  3. 3Wash and slice three tomatoes into thick strips.
  4. 4Slice the strips into batons then rotate and dice into small- to medium-size pieces.
  5. 5Slice the strips into batons then rotate and dice into small- to medium-size pieces.
  6. 6Slice the strips into batons then rotate and dice into small- to medium-size pieces.
  7. 7Wash and slice two baby romaine lettuces into thin, even-sized ribbons.
  8. 8Wash and slice two baby romaine lettuces into thin, even-sized ribbons.
  9. 9Wash and slice two baby romaine lettuces into thin, even-sized ribbons.
  10. 10Add 300g of high-protein Greek yogurt to a bowl and grate two cloves of garlic into it.
  11. 11Add 300g of high-protein Greek yogurt to a bowl and grate two cloves of garlic into it.
  12. 12Add 300g of high-protein Greek yogurt to a bowl and grate two cloves of garlic into it.
  13. 13Add a pinch of salt and pepper and mix well. Store in the fridge until ready to serve.
  14. 14Add a pinch of salt and pepper and mix well. Store in the fridge until ready to serve.
  15. 15Add a pinch of salt and pepper and mix well. Store in the fridge until ready to serve.
  16. 16Slice 750g of boneless, skinless chicken breast into even-size strips lengthwise, then rotate and dice into small- to medium-bite-size pieces.
  17. 17Slice 750g of boneless, skinless chicken breast into even-size strips lengthwise, then rotate and dice into small- to medium-bite-size pieces.
  18. 18Slice 750g of boneless, skinless chicken breast into even-size strips lengthwise, then rotate and dice into small- to medium-bite-size pieces.
  19. 19Add 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.
  20. 20Add 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.
  21. 21Add 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.
  22. 22Place a large, high-rimmed pan over a high heat and add a couple of sprays of non-aerosol avocado oil.
  23. 23Place a large, high-rimmed pan over a high heat and add a couple of sprays of non-aerosol avocado oil.
  24. 24Place a large, high-rimmed pan over a high heat and add a couple of sprays of non-aerosol avocado oil.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Cook for about four to five minutes until it's golden brown and cooked through, then set aside.
  29. 29Cook for about four to five minutes until it's golden brown and cooked through, then set aside.
  30. 30Cook for about four to five minutes until it's golden brown and cooked through, then set aside.
  31. 31Add 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
  32. 32Add 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
  33. 33Add 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
  34. 34Add 130g of the cooked chicken. Try your best to keep it all in the center.
  35. 35Add 130g of the cooked chicken. Try your best to keep it all in the center.
  36. 36Add 130g of the cooked chicken. Try your best to keep it all in the center.
  37. 37Add 50g of grated mozzarella cheese and three to four corn chips.
  38. 38Add 50g of grated mozzarella cheese and three to four corn chips.
  39. 39Add 50g of grated mozzarella cheese and three to four corn chips.
  40. 40Place a small wrap in the center and start folding it over in a circular motion to make a crunch wrap.
  41. 41Place a small wrap in the center and start folding it over in a circular motion to make a crunch wrap.
  42. 42Place a small wrap in the center and start folding it over in a circular motion to make a crunch wrap.
  43. 43Place the wrap in a lightly sprayed pan and toast it over medium heat for a couple of minutes until golden brown.
  44. 44Place the wrap in a lightly sprayed pan and toast it over medium heat for a couple of minutes until golden brown.
  45. 45Place the wrap in a lightly sprayed pan and toast it over medium heat for a couple of minutes until golden brown.
  46. 46Flip it over and repeat until nice and crispy.
  47. 47Flip it over and repeat until nice and crispy.
  48. 48Flip it over and repeat until nice and crispy.
  49. 49Slice open and serve
  50. 50Slice open and serve
  51. 51Slice open and serve

Ingredients

  • spray Avocado Oil
  • spray Avocado Oil
  • spray Avocado Oil
  • 750 g Chicken Breast, Diced or Sliced
  • 750 g Chicken Breast, Diced or Sliced
  • 750 g Chicken Breast, Diced or Sliced
  • 2 tsp Onion Powder
  • 2 tsp Onion Powder
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 0.5 tsp Ground Cumin
  • 0.5 tsp Ground Cumin
  • 0.5 tsp Ground Cumin
  • 0.5 tsp Dried Chilli Flakes
  • 0.5 tsp Dried Chilli Flakes
  • 0.5 tsp Dried Chilli Flakes
  • pinch Salt
  • pinch Salt
  • pinch Salt
  • pinch Pepper
  • pinch Pepper
  • pinch Pepper
  • 5 Large Wraps
  • 5 Large Wraps
  • 5 Large Wraps
  • 5 Small Wraps
  • 5 Small Wraps
  • 5 Small Wraps
  • 300 g High Protein Greek Yogurt
  • 300 g High Protein Greek Yogurt
  • 300 g High Protein Greek Yogurt
  • 2 Garlic Cloves, Grated
  • 2 Garlic Cloves, Grated
  • 2 Garlic Cloves, Grated
  • 3 Tomatoes, Finely Diced
  • 3 Tomatoes, Finely Diced
  • 3 Tomatoes, Finely Diced
  • 250 g Mozzarella Cheese
  • 250 g Mozzarella Cheese
  • 250 g Mozzarella Cheese
  • 2 Baby Romaine Lettuce, Shredded
  • 2 Baby Romaine Lettuce, Shredded
  • 2 Baby Romaine Lettuce, Shredded
  • Cheesy Nacho Chips
  • Cheesy Nacho Chips
  • Cheesy Nacho Chips
  • Jalapeños
  • Jalapeños
  • Jalapeños
  • pinch Salt
  • pinch Salt
  • pinch Salt
  • pinch Pepper
  • pinch Pepper
  • 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.