NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole grain tortilla

2 tbsp low-sugar BBQ sauce

1 cup shredded cabbage

2 tbsp plain Greek yogurt

1 tsp apple cider vinegar

1 tsp olive oil

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with smoked paprika, sea salt, and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 3

  Stir in the BBQ sauce to thoroughly coat the chicken pieces and remove the skillet from the heat.

• 4

  In a small mixing bowl, whisk together the Greek yogurt and apple cider vinegar to create a creamy slaw dressing.

• 5

  Add the shredded cabbage to the bowl and toss until the cabbage is evenly coated with the dressing.

• 6

  Warm the whole grain tortilla in a dry pan for about 30 seconds until it becomes soft and pliable.

• 7

  Assemble the wrap by layering the BBQ chicken and the crunchy slaw in the center of the tortilla.

• 8

  Fold in the sides of the tortilla and roll it up tightly, then slice in half to serve immediately.