# Chicken Crunch Wrap

These Chicken Crunch Wraps are packed with flavor and are easy to prep.

- Servings: 1 servings
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- Knife
- Cutting board
- Bowls
- Grater
- Spatula
- Pan

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=AYNvbkN1gvA
- Recipe page: https://www.cliprecipe.com/recipe/f5de38f0-1645-4f3f-ac7a-d9bac3687b68
- Extracted: 2025-05-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt