NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Cooked chicken thighs

2 slice Turkey bacon

1 large Whole wheat tortilla

0.25 whole Avocado

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 cup Romaine lettuce

2 slice Tomato

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Place the turkey bacon in a cold skillet and heat over medium until crispy, about 3-4 minutes per side.

• 2

  Remove the bacon from the skillet and briefly add the sliced leftover chicken thighs to the same pan for 1-2 minutes to warm through and absorb the savory flavors.

• 3

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the spread is smooth and creamy.

• 4

  Lay the whole wheat tortilla flat on a clean surface and spread the yogurt mixture evenly across the center.

• 5

  Layer the romaine lettuce and tomato slices over the spread, followed by the warmed chicken thighs.

• 6

  Add the crispy turkey bacon and the sliced avocado to the center of the wrap.

• 7

  Fold in the left and right sides of the tortilla, then roll tightly from the bottom up to secure the filling.

• 8

  Slice the wrap diagonally with a sharp knife and serve immediately.