# What You’ll Need:
→ Chicken
01 - 500 g (1.1 lb) boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
→ Vegetables
07 - 1 large red bell pepper, thinly sliced
08 - 1 large cucumber, julienned
09 - 1 large carrot, grated
10 - 100 g (3.5 oz) baby spinach leaves
11 - 1 small red onion, thinly sliced
→ Sauce
12 - 150 g (2/3 cup) low-fat Greek yogurt
13 - 1 tbsp lemon juice
14 - 1 tsp Dijon mustard
15 - 1 tbsp chopped fresh parsley
16 - Salt and pepper, to taste
→ Wraps
17 - 5 large whole wheat tortillas
# How to Make It:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Toss the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
03 - Grill the chicken for 6–7 minutes per side, or until cooked through. Remove from heat, let rest for 5 minutes, then slice thinly.
04 - Mix all sauce ingredients in a small bowl. Adjust seasoning to taste.
05 - Lay out the tortillas. Spread 1–2 tbsp of sauce on each.
06 - Layer spinach, bell pepper, cucumber, carrot, red onion, and sliced chicken on each tortilla.
07 - Roll each tortilla tightly into a wrap.
08 - Wrap each in parchment or foil and refrigerate in an airtight container for up to 4 days.
