Low Calorie High Protein Wraps (Print Version)

Lean chicken, crisp veggies and lemony Greek yogurt wrapped in low-calorie whole wheat tortillas—ready in 25 minutes.

# What You’ll Need:

→ Protein

01 - 2 medium (about 300 g) skinless chicken breasts, cooked and sliced

→ Wraps

02 - 4 large low-calorie whole wheat tortillas (about 60–70 kcal each)

→ Vegetables

03 - 1 cup (100 g) shredded lettuce
04 - 1 medium tomato, diced
05 - 1/2 medium cucumber, thinly sliced
06 - 1 small red bell pepper, julienned
07 - 1/4 small red onion, thinly sliced

→ Sauce

08 - 4 tbsp plain Greek yogurt (0% fat)
09 - 1 tsp Dijon mustard
10 - 1 tsp lemon juice
11 - Salt and pepper to taste

# How to Make It:

01 - Mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a small bowl.
02 - Lay out the tortillas on a clean surface.
03 - Spread 1 tablespoon of the yogurt sauce evenly over each tortilla.
04 - Layer the shredded lettuce, tomato, cucumber, bell pepper, and red onion on each tortilla.
05 - Top with sliced chicken breast.
06 - Roll up each tortilla tightly into a wrap.
07 - Slice in half and serve immediately, or wrap in parchment paper for later.

# Additional Tips::

01 -
  • This wrap is ridiculously simple to assemble yet satisfies like a much heavier meal.
  • The combo of creamy sauce and crisp veggies keeps it from ever feeling like dull "diet food."
02 -
  • Add the sauce right before eating if you’re meal prepping—otherwise, soggy wraps are almost guaranteed.
  • I once swapped in turkey breast and realized leftover roast chicken is fair game too—it stays juicy with the sauce.
03 -
  • Layer wetter veggies (like tomato) between lettuce or chicken to keep the tortilla dry and fresh.
  • A sharp knife is key for a clean cut—otherwise the whole wrap squishes and spills.
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