# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 500 g / 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ¼ teaspoon salt
07 - ¼ teaspoon black pepper
→ Vegetables
08 - 1 cup shredded lettuce
09 - 1 cup cherry tomatoes, halved
10 - 1 medium cucumber, sliced into thin strips
11 - 1 small red bell pepper, sliced thin
12 - 1 small carrot, grated
→ Wraps & Extras
13 - 4 large whole wheat tortillas (about 25 cm / 10-inch)
14 - 4 tablespoons hummus or Greek yogurt (optional, for spread)
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry and rub with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
03 - Place chicken breasts on prepared baking sheet. Bake for 18–20 minutes, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
04 - Warm tortillas briefly in a dry skillet or microwave until pliable.
05 - Spread 1 tablespoon hummus or Greek yogurt on each tortilla, if using.
06 - Divide lettuce, tomatoes, cucumber, bell pepper, and carrot evenly among tortillas.
07 - Top each with sliced chicken.
08 - Fold sides of tortilla inward, then roll up tightly from the bottom. Cut in half if desired.
09 - Wrap each prepared wrap in parchment paper or foil for easy storage.
10 - Store in airtight containers in the refrigerator for up to 4 days.
