NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Honey

1 tbsp Dijon mustard

1 tbsp Plain Greek yogurt

1 large Whole wheat tortilla

1 whole Corn tostada shell

0.5 cup Shredded romaine lettuce

0.25 cup Diced tomato

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  In a small mixing bowl, whisk together the honey, Dijon mustard, and Greek yogurt until the sauce is smooth and creamy.

• 4

  Remove the skillet from the heat and toss the cooked chicken in the honey mustard sauce until every piece is thoroughly coated.

• 5

  Lay the large whole wheat tortilla flat on a clean surface and place the saucy chicken in a pile in the very center.

• 6

  Place the corn tostada shell directly on top of the chicken pile to create the signature crunch layer.

• 7

  Spread the shredded romaine lettuce and diced tomatoes evenly over the top of the tostada shell.

• 8

  Carefully fold the edges of the tortilla up and over the filling toward the center, creating pleats until the wrap is fully closed.

• 9

  Place the crunchwrap seam-side down in the hot skillet and sear for 2-3 minutes until the bottom is golden and sealed shut.

• 10

  Flip the wrap and toast the other side for an additional 1-2 minutes until the exterior is crisp and warm.