Description
Tender shredded chicken layered in warm tortillas with garlic-infused Greek yogurt sauce, crisp lettuce, and tomatoes. A quick, flavorful meal perfect for busy weeknights.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb)
4 large flour tortillas (whole wheat or spinach recommended)
1 cup shredded lettuce
1/2 cup halved cherry tomatoes
4 tbsp Greek yogurt
3 garlic cloves (minced)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (or cooking oil)
1 tbsp flour (optional, for thickening)
Instructions
Preheat oven to 375°F (190°C)
Season chicken breasts with salt and pepper
Pan-sear in olive oil until browned, then simmer in water until fully cooked (15-20 minutes)
Shred chicken in a bowl when cooled
In a separate bowl, combine Greek yogurt, garlic, garlic powder, paprika, and salt
Spread yogurt sauce evenly on tortillas
Layer shredded lettuce, cherry tomatoes, and shredded chicken on each tortilla
Tightly roll up, wrap in foil, and bake for 10 minutes to crisp tortillas
Notes
Use store-bought rotisserie chicken if time-saving
Substitute tofu for a vegetarian version
Pan-fry wraps in oil instead of baking if preferred
Store leftovers in airtight containers for 2-3 days
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg