Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 8 oz (225 g) cooked skinless chicken breast, chilled and shredded
- 1/2 cup (115 g) plain nonfat Greek yogurt
- 2 large whole-wheat tortillas (60 g each)
- 2 lettuce leaves (30 g)
- 1/2 cup (75 g) drained roasted peppers
- 1/4 cup (10 g) torn basil
- 1 tbsp (15 ml) lemon juice
Method
- Use fully cooked, promptly refrigerated chicken. Mix it with yogurt in a bowl.
- Fold in the listed chopped produce, herbs and flavorings.
- Lay out tortillas and place one lettuce leaf on each. Divide the chicken mixture between them, tuck in the sides and roll tightly. Cut each wrap in half.
Cook’s note: Timing assumes chicken is already cooked. Keep chilled; assemble shortly before serving.
Allergens: Milk, Wheat. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 400 kcal · Protein 46 g · Carbohydrates 36 g · Fat 8 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.