NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

1 medium whole wheat tortilla

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup fresh baby spinach

0.25 cup sliced cucumber

1 tbsp chopped fresh parsley

PREPARATION

• 1

  In a small mixing bowl, whisk together the non-fat Greek yogurt, extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until the dressing is smooth and creamy.

• 2

  Add the pre-cooked chicken breast strips to the bowl and toss thoroughly to ensure every piece is well-coated in the lemon-herb mixture.

• 3

  Lay the whole wheat tortilla flat on a clean surface or plate.

• 4

  Spread the fresh baby spinach and sliced cucumbers across the center of the tortilla to create a crunchy base.

• 5

  Place the dressed chicken mixture over the vegetables and garnish with the chopped fresh parsley.

• 6

  Fold in the sides of the tortilla and roll it up tightly to secure the filling for a portable, high-protein meal on the go.