NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup chickpeas

2 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 medium whole wheat tortilla

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp cucumber

2 tbsp tomato

1 tbsp red onion

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

• 2

  Pat the chickpeas dry with a paper towel, then toss them with one teaspoon of olive oil, smoked paprika, and garlic powder.

• 3

  Roast the chickpeas for 20 minutes until they are golden and crispy, shaking the pan halfway through the cooking time.

• 4

  While the chickpeas roast, season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until fully cooked.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and diced cucumber to create a creamy tzatziki-style sauce.

• 7

  Warm the whole wheat tortilla in a dry pan for 30 seconds until it is soft and pliable.

• 8

  Slice the cooked chicken into thin strips and assemble the wrap by layering the chicken, crispy chickpeas, tomato, and red onion.

• 9

  Drizzle the yogurt sauce over the fillings and fold the tortilla tightly to serve immediately.