NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Chicken breast

1 medium Whole wheat tortilla

1 tbsp Nonfat Greek yogurt

0.5 tsp Lemon zest

1 tsp Lemon juice

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 cup Cucumber

0.5 cup Baby arugula

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a small non-stick skillet over medium heat.

• 3

  Place the chicken in the skillet and cook for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken is cooking, whisk together the Greek yogurt, lemon juice, lemon zest, parsley, and dill in a small bowl until smooth.

• 5

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 6

  Briefly warm the whole wheat tortilla in the same skillet for 15 seconds on each side to make it pliable.

• 7

  Spread the lemon-herb yogurt sauce across the center of the warm tortilla.

• 8

  Layer the baby arugula and diced cucumber over the sauce, then top with the sliced chicken strips.

• 9

  Fold the sides of the tortilla inward and roll it up tightly to form a burrito.