NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 medium whole wheat tortilla

1 cup fresh baby spinach

0.5 cup sliced cucumber

0.25 cup halved cherry tomatoes

2 tbsp plain Greek yogurt

1 tsp fresh lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and slice it into 1-inch thick strips.

• 2

  In a shallow bowl, whisk together the almond flour, garlic powder, dried oregano, sea salt, and black pepper.

• 3

  Press each chicken strip firmly into the almond flour mixture until evenly coated on all sides.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through.

• 5

  In a small bowl, whisk the Greek yogurt and lemon juice together until smooth to create a bright, zesty sauce.

• 6

  Briefly warm the tortilla in a dry pan for 30 seconds, then layer with fresh baby spinach, cucumber, and cherry tomatoes.

• 7

  Place the golden chicken strips on top of the vegetables, drizzle with the yogurt sauce, and roll the wrap tightly before serving.