NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat tortilla

0.25 cup Sweetcorn

0.5 cup Romaine lettuce

2 tbsp Dill pickles

2 tbsp Plain Greek yogurt

1 tbsp Red onion

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a small bowl with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté for 6 to 8 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, finely chop the romaine lettuce, dice the red onion, and slice the dill pickles.

• 5

  Warm the whole wheat tortilla in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 6

  Spread the plain Greek yogurt down the center of the tortilla as a high-protein base.

• 7

  Layer the cooked chicken strips, sweetcorn, lettuce, red onion, and pickles over the yogurt.

• 8

  Fold the bottom and top edges of the tortilla inward, then roll tightly from the side to secure the filling.