Name: Chicken and vegetable wraps
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1 8-inch whole wheat tortilla; 1/4 cup plain nonfat Greek yogurt; 1/2 medium zucchini, sliced into matchsticks; 3/4 red bell pepper, thinly sliced; 1 1/2 tsp olive oil; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 tsp water

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the Greek yogurt, lemon juice, water, a pinch of garlic powder, 1/8 teaspoon of salt, and a pinch of black pepper. Taste and adjust with more lemon or salt if needed.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Season the chicken with the remaining garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Add the chicken to the skillet and cook for 5 to 6 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Remove the chicken from the skillet. Add the remaining oil, the zucchini, and the red bell pepper. Season with 1/8 teaspoon of salt. Cook for 4 to 5 minutes until the vegetables are tender-crisp.
Remove the vegetables from the skillet. Place the tortilla in the hot skillet to warm for 30 seconds, flip, and warm for 30 seconds more. Spread the yogurt sauce over the center of the tortilla and top with the cooked chicken and vegetables.
Lay the chicken and vegetables in a line across the center of the tortilla. Fold in the sides, roll up tightly from the bottom, and cut in half on the diagonal. Serve the wrap seam-side down.

Nutrition

Ingredients

Instructions

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