NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded carrots

1 oz shredded mozzarella cheese

1 large egg

4 oz chicken breast

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the shredded carrots, shredded mozzarella, and the egg until a uniform batter forms.

• 3

  Transfer the carrot mixture to the prepared baking sheet and spread it into a thin, even 8-inch circle.

• 4

  Bake the carrot tortilla for 15 to 18 minutes until the edges are golden brown and the center is firm to the touch.

• 5

  While the tortilla bakes, season the chicken breast on both sides with garlic powder, sea salt, and black pepper.

• 6

  Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 5-7 minutes per side until fully cooked.

• 7

  Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

• 8

  Carefully peel the carrot tortilla off the parchment paper and place it on a plate.

• 9

  Spread the Greek yogurt over the surface of the tortilla, then layer with fresh baby spinach and the grilled chicken strips.

• 10

  Roll the tortilla tightly and serve immediately while the wrap is still warm.