Ingredients
2 boneless, skinless chicken breasts (about 1 lb total)
1/2 cup plain Greek yogurt
1 clove garlic, minced
1 tsp ground paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup baby spinach
1/2 medium cucumber, sliced
1/2 medium tomato, diced
2 tbsp red onion, thinly sliced
2 tbsp fresh lemon juice
4 large whole wheat tortillas
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix Greek yogurt, minced garlic, paprika, garlic powder, salt, and pepper to make the marinade
Add the chicken breasts and toss well to coat. Let marinate for 15 minutes
Place chicken on a baking sheet and bake for 10 minutes or until fully cooked (internal temperature of 165°F)
Let the chicken rest for 2-3 minutes, then slice into strips
In a large bowl, combine baby spinach, cucumber, tomato, and red onion
Toss with lemon juice to make a fresh vegetable mixture
Warm the whole wheat tortillas slightly in a pan or microwave for easier wrapping
Place a portion of the chicken strips and vegetable mixture onto each tortilla
Fold the sides in and roll up tightly to form wraps
Serve immediately or store in the fridge for meal prep
Notes
The chicken can be fully cooked ahead of time and stored in the fridge for up to 3 days
Customize with other vegetables like bell peppers, avocado, or shredded carrots
Serve with optional extra Greek yogurt or a drizzle of olive oil for added flavor
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking
- Cuisine: Fusion/American
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg