NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.5 tsp Lime juice

1 tsp Olive oil

1 large Whole wheat tortilla

1 small Corn tostada

0.5 tbsp Honey

1 tbsp Dijon mustard

1 tbsp Nonfat Greek yogurt

0.25 cup Shredded romaine lettuce

2 slices Tomato

1 tbsp Pickled red onions

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Season the diced chicken breast with dried oregano, garlic powder, lime juice, sea salt, and black pepper.

• 2

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through.

• 3

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

• 4

  Lay the large whole wheat tortilla flat on a clean surface and spread half of the honey mustard sauce in the center.

• 5

  Place the cooked chicken over the sauce, then center the corn tostada directly on top of the chicken.

• 6

  Spread the remaining sauce on the tostada and layer with shredded lettuce, tomato slices, and pickled red onions.

• 7

  Fold the edges of the large tortilla toward the center, overlapping the pleats to fully enclose the filling in a hexagonal shape.

• 8

  Place the wrap seam-side down in a hot, dry skillet and toast for 2 minutes per side until the exterior is golden and crispy.