Lean chicken, crisp greens, cucumber and a tangy yogurt sauce rolled in whole wheat tortillas for a protein-rich lunch.
# What You’ll Need:
→ For the chicken
01 - 2 small skinless chicken breasts (about 8.8 oz total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ For the yogurt sauce
07 - 1/2 cup nonfat Greek yogurt
08 - 1 tablespoon fresh lemon juice
09 - 1 small garlic clove, minced
10 - 1 tablespoon chopped fresh dill or parsley
11 - Salt and ground black pepper, to taste
→ For the wraps
12 - 2 large whole wheat tortillas
13 - 1 cup mixed salad greens
14 - 1/2 cup diced cucumber
15 - 1/2 cup diced tomato
16 - 1/4 small red onion, thinly sliced
# How to Make It:
01 - Pat chicken dry. In a bowl combine olive oil, smoked paprika, garlic powder, salt and black pepper; toss the breasts to coat evenly.
02 - Heat a nonstick skillet over medium-high heat. Add the chicken and cook 6–7 minutes per side until golden and cooked through (internal temperature 74°C/165°F).
03 - Transfer chicken to a plate, let rest 2 minutes, then slice thinly against the grain.
04 - In a small bowl combine Greek yogurt, lemon juice, minced garlic, chopped dill or parsley, and salt and pepper; stir until smooth.
05 - Warm tortillas in a dry skillet 30 seconds per side or microwave for 10 seconds until pliable.
06 - Spread a generous spoonful of yogurt sauce over each tortilla. Layer salad greens, cucumber, tomato, red onion and sliced chicken. Drizzle additional sauce, roll tightly and slice in half.
