# What You’ll Need:
→ Protein
01 - 2 skinless chicken breasts (about 10.6 ounces total), grilled or cooked and thinly sliced
→ Wraps
02 - 4 large whole-wheat or low-calorie flour tortillas
→ Vegetables
03 - 1 cup romaine lettuce, shredded
04 - 1 medium tomato, diced
05 - 1 small cucumber, thinly sliced
06 - 1 small red bell pepper, thinly sliced
07 - 1 small carrot, grated
→ Dressing
08 - 2 tablespoons plain Greek yogurt (or low-fat sour cream)
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon lemon juice
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a small bowl, combine the plain Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper; stir until smooth and adjust seasoning to taste.
02 - Warm each tortilla in a dry skillet over medium heat for about 10–15 seconds per side or microwave for 10–15 seconds until pliable.
03 - Place each warmed tortilla flat on a clean surface and spread a thin, even layer of the prepared dressing across the center of the tortilla.
04 - Layer shredded romaine, diced tomato, sliced cucumber, sliced red pepper, and grated carrot on top of the dressing in an even distribution.
05 - Arrange the sliced grilled chicken breasts over the vegetables, distributing approximately equal portions for four wraps.
06 - Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling; press gently to compact the wrap.
07 - If desired, slice each roll in half on the diagonal and serve immediately; keep dressing separate if assembling later for meal prep.
