Grilled chicken wrap

Name: Grilled chicken wrap
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g chicken breast, thinly sliced; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp cumin; 1 tsp garlic powder; salt, pepper; 4 large (25 cm) tortillas; 1 small romaine lettuce, shredded; 2 tomatoes, sliced; 1/2 cucumber, sliced; For the dressing: 150 ml Greek yoghurt; 1 clove garlic; 1 tbsp lemon juice; a little dill or parsley, salt

Time: 30 min4 servingsapprox. 470 kcal / serving (estimated)approx. 36 g protein / serving

The wrap is an invention of American fast-food restaurants, and this healthier homemade version is excellent for lunch, travel or picnics. A yoghurt dressing makes the spiced grilled chicken and fresh vegetables creamy.

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Method

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Mix the chicken thoroughly with the oil, spices, salt and pepper and let it stand for at least 15 minutes (or overnight in the fridge).
Heat a grill pan over medium-high heat and cook the meat for 3-4 minutes per side until cooked through and marked by the grill.
Mix the yoghurt with the crushed garlic, lemon juice, herbs and salt.
Warm the tortillas in a dry frying pan for 30 seconds each so they're pliable.
Spread a little dressing on each tortilla and top with lettuce, vegetables and chicken.
Fold in the sides, roll up tightly and serve halved.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Warm the tortilla, otherwise it cracks when you roll it.
Don't overfill: an overfilled wrap is hard to roll.
If taking it with you, wrap it tightly in baking paper or foil so it doesn't fall apart.
Marinated chicken keeps for 1 day in the fridge, cooked for 3 days.

Frequently asked questions

Can the chicken be cooked in the oven?

Yes, on a tray in a 220 °C oven it cooks through in 12-15 minutes.

What else can go in it?

Avocado, sweetcorn, beans, cheese or hummus.

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