NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.5 tbsp olive oil

2 tbsp nonfat greek yogurt

0.5 cup baby spinach

0.25 cup red bell pepper

0.25 cup cucumber

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and place them in a small bowl.

• 2

  Season the chicken with the dried oregano, garlic powder, sea salt, and black pepper, tossing to coat evenly.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, turning occasionally until golden brown and cooked through.

• 4

  While the chicken cooks, thinly slice the red bell pepper and cucumber into matchsticks.

• 5

  In a small ramekin, whisk together the Greek yogurt and lemon juice to create a tangy dressing.

• 6

  Warm the whole wheat tortilla in a dry pan for 30 seconds until pliable.

• 7

  Spread the yogurt sauce over the center of the tortilla, then layer the baby spinach, sliced peppers, cucumber, and the crispy lemon chicken.

• 8

  Fold in the sides and roll the tortilla tightly into a wrap. Slice in half and serve immediately.