NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Bell pepper

0.5 medium Zucchini

0.25 medium Red onion

1 tbsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat tortilla

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin strips and chop the bell pepper, zucchini, and red onion into bite-sized pieces.

• 3

  Place the chicken and vegetables onto the prepared baking sheet.

• 4

  Drizzle with olive oil and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss everything together with your hands or tongs until well-coated, then spread into a single layer.

• 6

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 7

  While the chicken roasts, whisk together the Greek yogurt and lemon juice in a small bowl to create the sauce.

• 8

  Warm the tortilla in a dry skillet over medium heat for about 30 seconds per side until pliable.

• 9

  Spread the lemon-yogurt sauce down the center of the tortilla, top with the roasted chicken and vegetable mixture, fold in the ends, and roll tightly.